Chicken Wonton Nacho Salad
This Chicken Wonton Nacho Salad is a delicious, Asian-inspired spin on taco salad with a super simple, tasty sriracha-mayo dressing. The perfect lunch or dinner!
Servings: 4 salads
- 2 chicken breasts (can also use 1lb thighs)
- 1 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
- 1/4 cup soy sauce
- 1/4 cup honey
- 1 tbsp minced fresh ginger
- 4 cloves garlic, minced
Sriracha mayo dressing
- 1 cup 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!