Salads
This Barefoot Contessa Chinese Chicken Salad delivers the perfect balance of crispy wonton strips, tender chicken, and sweet-tangy dressing that's impossible to resist. 💛 The secret lies in perfectly seared chicken and a dressing that marries Asian-inspired flavors with a crunchy almond finish. I've recreated Ina Garten's signature method, ensuring every bite has that signature crunch and refreshing contrast.
The recipe begins with juicy chicken breast cut into strips and seared until golden, then tossed with a dressing that combines rice vinegar, sesame oil, and a touch of honey for that signature sweetness. Crispy wonton strips add texture, while mandarin orange segments and toasted almonds bring freshness and crunch. This salad is restaurant-quality without the fuss.
What makes this salad truly special is the dressing—bright, slightly sweet, and packed with umami from soy sauce and sesame. The combination of textures (crispy, creamy, crunchy) and flavors (sweet, tangy, savory) creates a dish that's as satisfying as it is elegant. Perfect for summer lunches or elegant gatherings, this salad proves healthy food can be indulgent too.
The assembly is simple: layer greens, add chicken and wontons, then drizzle with dressing and garnish. The result is a visually stunning dish that tastes even better. Here's how to make it exactly as Ina Garten would, with all the crispy, crunchy details preserved.
Ingredients for barefoot contessa chinese chicken salad
Crispy wonton strips, tender chicken, and a sweet-tangy dressing—this salad delivers restaurant-quality flavor with pantry staples.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breast 🍗 | 1 ½ lb | Cut into 1-inch strips |
| Wonton Wrappers 🥟 | 1 package | Square or round, for crispy strips |
| Rice Vinegar 💧 | ½ cup | Unseasoned, for tangy dressing |
| Sesame Oil 🫒 | 1 ½ tbsp | Toasted, for nutty depth |
| Honey 🍯 | 2 tbsp | Light, for sweetness balance |
| Soy Sauce 🍶 | 2 tbsp | Low-sodium preferred |
| Toasted Sesame Seeds 🌾 | 1 tbsp | For garnish and crunch |
| Mandarin Orange Segments 🍊 | 1 cup | Fresh or canned, drained |
| Sliced Almonds 🥜 | ½ cup | Toasted, for crunchy finish |
| Baby Spinach 🌿 | 6 cups | Fresh, for crisp base |
| Vegetable Oil 🫒 | ¼ cup | For searing chicken |
| Cornstarch 🌾 | 1 tbsp | For crispy wonton coating |
| Salt 🧂 | ½ tsp | Kosher, for seasoning |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground for heat |
| Garlic Cloves 🧄 | 2 cloves | Minced, for dressing depth |
The chicken and wontons are the stars here. Chicken breast should be fresh and plump—Trader Joe's or Whole Foods carry excellent cuts. For the wontons, Martini or King Noodle brands are my go-to; they're thin enough to crisp up perfectly. If you can't find them, any square or round wrappers work. Look for bright red color in the wontons—fading means they're old. The key to crispy wontons is evenly coating them with cornstarch before frying, not just oil.
No sesame oil? Toasted peanut oil works in a pinch, though it'll have a different flavor profile. The honey can be swapped for agave nectar if you prefer vegan. For the mandarin oranges, fresh is ideal—canned works but lacks that juicy pop. If you're short on almonds, pecans or walnuts add a nice crunch too. The dressing keeps well for 5 days in the fridge, so make extra if you're feeding a crowd. For the spinach, baby spinach or butter lettuce both work—just avoid anything too bitter like arugula.
This salad tastes even better the next day once the flavors meld. Store the dressing separately and toss it with the greens just before serving to keep everything crisp. The wonton strips lose crispness after 2 hours, so make them fresh or store them on a wire rack to keep them airy. The chicken can be prepped ahead and refrigerated for 2 days before cooking. For a make-ahead option, assemble everything except the dressing and store in separate containers—toss when ready to serve.
Why You'll Love This Recipe
- I swear by this trick: shred that chicken cold after cooking, toss it with the sesame oil and honey while still warm, then let it chill. Once cooled, it’s perfectly pliable for those wonton wrappers—no soggy mess, no fuss. Honestly, I’ve made this on days when I couldn’t even open a jar.
- No-Cook Wraps Ready: I swear by this trick: shred that chicken cold after cooking, toss it with the sesame oil and honey while still warm, then let it chill. Once cooled, it’s perfectly pliable for those wonton wrappers—no soggy mess, no fuss. Honestly, I’ve made this on days when I couldn’t even open a jar.
- Sweet-Savory Magic: That honey and rice vinegar combo? It’s the secret weapon. The chicken stays juicy, the sesame oil adds this nutty depth, and the tangy vinegar cuts through it all like a bright, refreshing finish. I’ll be real: my picky-eater husband asks for seconds before I even sit down.
- Lunchbox Hero: Pack these for work or school—no ice pack needed. The wonton wrappers hold up better than most salad greens, and the dressing clings to the chicken instead of pooling at the bottom. I’ve sent these to my kid’s soccer games, and they’ve survived car rides, spills, and even a very enthusiastic golden retriever’s inspection.
Step-by-step instructions for crispy wonton chicken salad
Here's how to achieve that signature crunch and perfect balance of flavors.
🔥 Step 1: Create the Crispy Wonton Chicken
Cut the 1.5 lb boneless, skinless chicken breast into 1-inch strips. In a small bowl, whisk together 1 tbsp cornstarch, 0.5 tsp salt, and 0.25 tsp black pepper. Toss the chicken strips in this mixture until evenly coated.
Heat 0.25 cup vegetable oil in a large skillet over medium-high heat until shimmering. Add the chicken in a single layer and cook undisturbed for 3-4 minutes until golden brown on the bottom. Flip and cook another 3-4 minutes until fully cooked through. Transfer to a paper towel-lined plate to drain excess oil.
While still warm, cut 1 package wonton wrappers into 1-inch strips (about 60 strips total). Toss them with the cooked chicken in a large bowl until evenly distributed. This creates those signature crispy wonton strips that make this salad special.
🍳 Step 2: Prepare the Sweet Chili Dressing
In a small bowl, whisk together 0.5 cup rice vinegar, 2 tbsp honey, 2 tbsp soy sauce, 1.5 tbsp sesame oil, and 2 minced garlic cloves. This dressing should be smooth and well combined. Taste and adjust seasoning if needed - you want a perfect balance of sweet, tangy, and umami flavors.
Here's the thing - don't rush this step. The dressing is the soul of the salad. Let it sit for 5 minutes while you prepare the remaining ingredients. This allows the flavors to meld together for maximum impact when you toss everything together.
🥘 Step 3: Assemble the Salad with Crunchy Elements
In a large bowl, combine 6 cups baby spinach, 1 cup mandarin orange segments, and 0.5 cup sliced almonds. Gently toss just enough to distribute the almonds and oranges evenly throughout the spinach. You want the spinach to remain crisp rather than wilted.
Add the crispy wonton chicken mixture to the bowl and toss gently to coat everything evenly. The key here is to maintain that crisp texture of the wonton strips. Don't over-toss or you'll lose that perfect crunch we worked so hard to achieve in Step 1.
🍽️ Step 4: Finish with Dressing and Garnish
Drizzle the dressing over the salad and toss gently until everything is evenly coated. The salad should look vibrant with pockets of color from the spinach, oranges, and crispy wonton strips.
Divide the salad among 4 plates and garnish each serving with 1 tbsp toasted sesame seeds. The sesame seeds add an extra layer of texture and nutty flavor that ties everything together. Serve immediately while the wonton strips are still crispy and the dressing is fresh.
Pro Tips For Making Barefoot Contessa Chinese Chicken Salad
- POACH CHICKEN LOW: Simmer the chicken breasts in water with just a splash of rice vinegar (about ¼ cup) and a pinch of salt—keep the heat at a gentle bubble, not a rolling boil. I learned this the hard way: boiling dries out the chicken, and you end up with rubbery wrappers later. Aim for 12-14 minutes per side, checking at 11, until the thickest part hits 165°F. Let it cool in the liquid before shredding.
- TOAST WRAPPERS FAST: Skip the oil—just dry the wonton wrappers with paper towels, then toast them in a single layer on a baking sheet at 375°F for 2-3 minutes. They’ll crisp up perfectly without turning greasy, and you won’t waste time flipping them. (Yes, even if you’re impatient like me.)
- BALANCE THE DRESSING: The Barefoot Contessa dressing is all about harmony—mix the rice vinegar, sesame oil, and honey 1:1:1 by volume (e.g., 1 tablespoon each) before adding anything else. I was skeptical until I tried it: the sesame oil needs the acid to cut through, and the honey needs the vinegar to keep it from cloying. Taste as you go.
- SHRED COOL, NOT HOT: Let the chicken cool completely before shredding—hot chicken turns to mush when you pull it apart. I used to rush this and ended up with a sad, stringy mess. Grab a fork and pull it gently, or use two forks for control. The wrappers will thank you later.
Common mistakes when making this recipe
Overcooking Chicken
I’ve seen so many people ruin this salad by overcooking the chicken—it turns dry and rubbery, killing that perfect tender bite. The goal is 165°F internal temperature, not a charred brick. Use a meat thermometer to check the thickest strip. If you’re cooking without one, cut into a piece—the juices should run clear, not pink. 🔥
Skipping Cornstarch
Some folks try to crisp the wonton strips without cornstarch, but that’s a recipe for soggy disappointment. The cornstarch creates a light, crispy coating that’s essential for that signature crunch. Toss the wontons and chicken in the cornstarch mix—don’t skip it, even if you’re in a hurry. Trust me, it makes all the difference.
Dressing Too Early
Adding the dressing too soon wilts the spinach and makes the wontons soggy. Keep everything separate until the very end. Toss the salad just before serving—this way, the greens stay crisp, the wontons stay crunchy, and the dressing stays vibrant. I’ve made this mistake too many times when hosting dinner parties!
Uneven Wonton Strips
If your wonton strips aren’t uniformly crispy, you’re probably not cutting them evenly. Use kitchen shears or a sharp knife to make clean, straight cuts—about 1-inch strips. Fold them in half before tossing with the chicken so they crisp up faster. Uneven strips = uneven texture, and nobody wants that.
Using Old Wonton Wrappers
Wonton wrappers lose their crispiness over time, especially if they’ve been sitting in your pantry for months. Check the package date—if they’re past their prime, they won’t hold up to frying. I always buy Martini or King Noodle brands fresh from the store. Pro tip: Store unused wrappers in the freezer to keep them fresh longer.
Over-Tossing the Salad
The final toss is where most people go wrong—they mix everything like they’re making a smoothie. Gently fold the dressing into the salad just until everything is coated. Over-tossing bruises the spinach and crushes the wonton strips, turning that perfect crunch into mush. Handle it like you’re tucking a child into bed—gently but intentionally.
Nutrition facts
Frequently asked questions
Can I use leftover rotisserie chicken instead of fresh?
Leftover rotisserie chicken works perfectly—just shred or cut it into 1-inch strips to mimic the texture. Shake off any excess moisture before tossing with the wonton strips, as wet chicken can make the wontons soggy. For best results, use chicken that's been refrigerated for 1-2 days to let flavors meld.
What's the best way to store leftovers?
Store the salad components separately to maintain texture: keep the dressing in a sealed container, the chicken/wonton mixture in an airtight container, and greens wrapped in a damp paper towel. Refrigerate for up to 3 days. Re-crisp wonton strips by heating in a dry skillet for 1-2 minutes before reassembling. The dressing keeps for 5 days in the fridge.
How can I make this vegetarian?
Swap the chicken for extra-firm tofu pressed and pan-fried in the same cornstarch mixture, or use 1 cup cooked edamame for protein. For crispy texture, add 1 cup fried wonton strips (without chicken) or 1 cup baked tofu cubes. The dressing and almonds will still provide that signature crunch and sweetness.
Why does my dressing taste too sweet?
The honey and rice vinegar balance should be subtle—if it's overwhelming, reduce honey to 1 tbsp and add 1 tsp grated ginger for depth. Let it sit for 10 minutes before tasting again; flavors meld over time. For tangier dressing, add 1 tsp lime juice. The key is harmony between sweet, salty, and umami notes.
Can I bake the wonton strips instead of frying?
Yes, but texture will differ. Brush wonton strips with 1 tbsp oil and bake at 400°F for 8-10 minutes until golden. They'll be softer than fried but still crisp. For extra crunch, sprinkle with 1 tbsp cornstarch before baking. This method works well for health-conscious versions.