This Chicken Wonton Nacho Salad is a delicious spin on taco salad with a super simple, tasty sriracha-mayo dressing. It's the perfect lunch!
How to make this recipe
Dice chicken into 1 inch cube shapes then marinate in a freezer bag for 15 minutes.
Prepare veggies and arrange in large bowls. Make sriracha mayo.
Saute diced chicken in a large skillet for 10-15 minutes until fully cooked through.
Cut wonton wrappers in half diagonally to make triangles and spread evenly. Bake for 30 seconds to 1 minute per side until just crispy.
Top each salad with crispy wonton chips and cooked chicken, then add scallions, chopped peanuts and sesame seeds. Drizzle with sriracha mayo dressing and serve!
Ingredients and substitutions
- Chicken breast – boneless skinless chicken thighs can be used in place of chicken breast
- Wonton wrappers – egg roll wrappers can also be used in place of wonton wrappers but the texture will be different.
- Coleslaw – use any coleslaw mix of your choice or your favourite greens as a base
- Red cabbage (optional – replace with any veggie of your choice)
- Carrots (optional – replace with any veggie of your choice)
- Romaine lettuce – iceberg lettuce, mixed greens or another leafy green can also be used.
- Scallions (optional garnish)
- Chopped peanuts – use any other nut such as almonds or cashews. You can also use any seed of choice if you have a nut allergy.
- Sesame seeds – use white or black sesame seeds, or a combination of the two.
- Sesame oil – a neutral oil like peanut oil or olive oil can be used in place of sesame oil.
- Soy sauce – coconut aminos or tamari can be used in place of soy sauce.
- Honey – agave syrup, maple syrup or brown sugar can be used as substitutes for honey.
- Ginger – fresh ginger is recommended but ginger powder will also work.
- Garlic – fresh or jarred minced garlic is recommended but garlic powder can also be used.
Sriracha mayo dressing
- Light mayo – sour cream and greek yogurt can be used to replace light mayo.
- Sriracha – sriracha is recommended but any chili sauce, like sambal oelek, will work great!
Storing and reheating
Storing salads seems like a difficult feat but it just requires some extra work. Separate all the ingredients and only dress the salad you're going to be eating fresh so that you can keep everything as fresh as possible. If you're hoping to reheat the chicken, make sure to store that separately from the greens.
Note: If you think you’ll end up with leftovers, you may want to leave the baked wonton wrappers off of the salad and serve as you eat them. This is because they may become soggy if stored in the fridge.
Freezing leftover chicken
To prep this salad even faster, you can cook and freeze the chicken in advance! Once you have cooked the chicken, just allow it to cool down, then store it in a zip top freezer bag or an airtight meal prep container.
The day before you are ready to make the dish, place the container of frozen chicken in your refrigerator to thaw.
It’s perfectly safe to eat chicken cold when it is in a salad but I recommend warming it for a better taste.
To reheat the thawed chicken, heat your oven to 350 F and bake the chicken for 20-25 minutes Another option is to saute it in a pan on the stove for a few minutes or even microwave it for a couple of minutes.
Regardless of the method you choose, make sure you sprinkle some water over the chicken first to prevent it from drying out.
More healthy salad recipes
Meal prep tools
- Grab some glass meal prep bowls if you plan on storing any leftovers
- I get all my free-range chicken from Butcher Box, conveniently delivered to me frozen
- Get a meat thermometer to make sure your chicken is cooked through
Chicken Wonton Nacho Salad
- 1 lb chicken breasts (can also use 1lb thighs)
- 1/2 package wonton wrappers
- 1 bag coleslaw
- 1 cup red cabbage (optional)
- 1 cup matchstick carrots (optional)
- 1 head romaine lettuce, chopped
- 4 scallions, sliced
- 1/3 cup chopped peanuts
- 1/4 cup sesame seeds
- 2 tbsp sesame oil
- 2 tbsp soy sauce
- 2 tbsp honey
- 1 tbsp minced fresh ginger
- 4 cloves garlic, minced
Sriracha mayo dressing
- 1/2 cup light mayo
- 1 tbsp sriracha
- Chop chicken into 1-inch pieces. Mix together marinade, then combine chicken and marinade in a large resealable bag. Marinate for 10-15 minutes.
- Meanwhile, prepare veggies and arrange in large bowls. Mix together sriracha mayo dressing and set aside. Heat a large skillet over med-high heat and add chicken, using only half of marinade and disposing of the rest. Saute diced chicken for 10-15 minutes until fully cooked through.
- Meanwhile, preheat oven to 400 F. Cut wonton wrappers in half diagonally to make triangles and spread evenly over a parchment-lined baking sheet. Bake for 30 seconds to 1 minute per side until just crispy.
- Top each salad with crispy wonton chips and cooked chicken, then add scallions, chopped peanuts and sesame seeds. Drizzle with sriracha mayo dressing and serve!