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
Ingredients
- 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
Chicken marinade
- 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
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!