Chicken Wonton Nacho Salad

5 from 2 votes

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!

Prep Time20 mins

Cook Time20 mins

Total Time40 mins

Course: Main Course, Salad

Cuisine: American, Asian-Inspired

Servings: servings

Calories: 444kcal

Author: Taylor Stinson

Ingredients

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

Chicken marinade

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

Instructions

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!

Notes

Fold the wonton wrappers in half so they form a triangle before baking.

Store all the ingredients separately in the fridge for up to 5 days then assemble your salads fresh.

Marinate, cook and freeze the chicken beforehand to save time.

Freeze any leftover chicken for up to 3 months in freezer-safe Ziploc bags or airtight glass containers. Reheat in the oven, one the stovetop or in the microwave.

Nutrition