Wonton Chicken Salad

Juicy chicken breast with chopped iceberg lettuce, cabbage, green onions, carrots, store-bought sesame dressing and homemade wontons!

This Asian inspired salad is so refreshing and savory. The homemade wontons take it over the top and are quite easy. Of course, if you are short of time store bought will do the trick. I like to use Side Dish’s Creamy Sesame dressing. It is Gluten free, seed oil free, preservative free, and refined sugar free. A great dressing if you are paleo, vegan, and Whole30, or just love healthy great tasting products!

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Okay let’s get started!

Ingredients:

• 3 chicken breasts
• ½ head of iceberg lettuce, chopped
• ¼ head green cabbage, chopped
• 2 green onions, sliced thin
• 1 carrot, grated
• 1 1/4 cup sesame dressing
• ½ lemon, juiced
• 1 tbsp black sesame seeds
• 1 tsp sesame oil
• ½ tsp salt
• ½ tsp pepper
• 5-6 wonton wrappers sheets
• 1 ½ cups Avocado oil

Instructions:

Chicken

1. Preheat the oven to 400°F.
2. In a small bowl mix ¼ cup sesame dressing, 1 tsp sesame oil, ½ tsp salt, and ½ tsp pepper together. Whisk until combined. 
3. Cut 3 slits on each chicken breast ¾ way down. This helps it cook through quicker. Pour the sauce over the chicken and cook for 35-40 minutes.
4. After the chicken is done, slice and set aside.

Wontons

1. While the chicken is cooking, get the wontons going.
2. In a saucepan add about 1- 1 ½ cups oil and set to medium heat.
3. Slice the wonton wrappers into strips. Add a few in a pan and cook until golden brown.
4. Drain on paper towels and cook any strips remaining.
5. Drain and then sprinkle some salt for flavor. Set aside until ready to use.

Salad

1. In a large bowl (big enough to toss everything together)
2. Add 1 cup of dressing, lemon juice, and sesame seeds.
3. Add the chicken and however many wontons you’d like. I save a few to top the salad.
4. Mix/toss together until well coated.
5. Next add the lettuce, cabbage, carrots, and onion. Toss well.
6. Serve immediately with some extra wonton as a garnish.
7. ENJOY!