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“From Gourmet Magazine. Excellent and sets itself a part from other Chinese Chicken Salad recipes. Fried wonton stips, snow peas, rostisserie chicken, almonds, tangy Asian dressing...etc.”

Ingredients Nutrition


  1. Make fried wontons: Cut wonton wrappers into ½ inch strips and separate on paper towels. Heat ¾ inch oil in large pot over moderate heat until oil registers 350 degrees on thermometer.
  2. Fry strips 5 or 6 at a time, gently turning over with a slotted spoon, until just golden, 15 to 30 seconds a batch.
  3. Transfer to paper towels to drain, then season with salt.
  4. Make salad: Cook snow peas in a 4 quart pot of boiling salt water until crisp tender, about 1 ½ minutes.
  5. Transfer with a slotted spoon to a bowl with ice and cold water to stop cooking, then drain in colander and pat dry.
  6. Cut diagonally into 1 inch pieces and put into a large bowl with cabbage and romaine.
  7. Make dressing: Whisk together soy sauce, lemon juice, sugar, vinegar, salt, and pepper in small bowl, then add sesame oil and vegetable oil in a slow stream, whisking until sugar is dissolved and dressing is combined well. (I just shake in a jar.)
  8. Toss chicken and scallions with 1/3 cup of the dressing in another large bowl.
  9. Then add cabbage mixture, cilantro, almonds and sesame seeds to chicken and toss and enough of the remaining dressing (whisk or shake again) to coat.
  10. Sprinkle with wontons right before serving.
  11. *Wontons can be fried 1 day ahead, cool completely, then kept in airtight container at room temperature.

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