Salads
Barefoot Contessa’s Chinese chicken salad delivers that perfect balance of crispy, creamy, and tangy—with juicy chicken, crunchy wonton strips, and a peanut dressing that’s addictively smooth. The secret lies in properly searing the chicken and achieving that signature crisp on the wonton strips, both of which transform this salad from ordinary to restaurant-worthy. I’ve perfected this recipe over years of testing, ensuring every bite has the right texture contrast and bold flavors.
What sets this version apart is the crispy element—both in the chicken and the wonton strips, which are lightly fried until golden and shatteringly crunchy. The peanut dressing, a creamy blend of peanut butter, soy sauce, and lime, ties everything together with its nutty, slightly tangy profile.
It’s a dish that feels indulgent yet fresh, making it ideal for lunch or a light dinner when you crave something satisfying without being heavy.
The process starts with high-heat searing for the chicken, followed by a quick assembly of crisp vegetables and the signature wonton strips. The dressing is whipped up in minutes, and the final touch—garnishing with sesame seeds and chopped peanuts—adds an extra layer of texture.
This isn’t just a salad; it’s a flavor-packed meal that’s as much about technique as it is about taste.
Whether you’re serving it at a gathering or packing it for work, this salad holds up beautifully. The crispy elements stay crunchy, the dressing doesn’t separate, and the chicken remains juicy.
It’s the kind of dish that makes you want to make it again and again—once you try it, you’ll never go back to the store-bought version.
Ingredients for barefoot contessa chinese chicken salad
Crispy chicken, crunchy wonton strips, and a creamy peanut dressing—here’s what you need for restaurant-worthy flavor.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breast 🍗 | 1 ½ lb | Pounded to even thickness |
| Wonton Wrappers 🥟 | 1 package | Square, for crispy strips |
| Creamy Peanut Butter 🥜 | ½ cup | Natural, no added sugar |
| Soy Sauce 🥢 | ¼ cup | Low-sodium preferred |
| Lime Juice 🍋 | ¼ cup | Freshly squeezed |
| Sesame Oil 🫒 | 1 tbsp | Toasted, for aroma |
| Honey 🍯 | 1 tbsp | For peanut dressing |
| Fresh Ginger 🌿 | 1 tbsp | Grated, for dressing |
| Red Bell Pepper 🌶️ | 1 whole | Thinly sliced, for crunch |
| Green Onion 🧅 | 3 whole | Thinly sliced, for garnish |
| Sesame Seeds 🌾 | 1 tbsp | Toasted, for garnish |
| Chopped Peanuts 🥜 | ¼ cup | For garnish, optional |
| Neutral Oil 🫒 | ½ cup | Vegetable or canola |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground |
The chicken is the star, so pick plump, boneless breasts—they hold up better to searing. Pound them to even thickness (about 1/4-inch) so they cook uniformly. Costco or Whole Foods usually carry high-quality chicken, but any grocery store’s fresh cut works. For the wonton wrappers, look for square ones—they fry up crispier than the round kind. If you can’t find them, sub rice paper wrappers (they’re thinner but still work). Fresh ginger is a must for that bright, zesty kick, so grab a small knob at the produce section—Trader Joe’s has great pre-grated ginger if you’re short on time.
No wonton wrappers? Cut square wonton skins into thin strips instead—they’ll still crisp up nicely. Running low on peanut butter? Almond butter works too, though it’s nuttier. Skip the honey? Maple syrup or agave keeps it vegan-friendly. The peanut dressing needs to be smooth, so whisk in warm water (1-2 tbsp) if it’s too thick. For extra crunch, lightly toast your sesame seeds in a dry pan before sprinkling—game changer. The bell pepper can be swapped for shredded cabbage or snap peas if you’re feeling adventurous, but red bell adds that perfect crunch.
The crispy elements stay crunchy for 2 days if stored separately in airtight containers. The dressing keeps for 1 week in the fridge—just give it a quick whisk before using. Double the wonton strips if you’re feeding a crowd—they disappear fast. For meal prep, store the chicken and veggies separately, then toss with dressing and crispy toppings right before eating. The dressing thickens when chilled, so thin with a splash of warm water if it’s too stiff. Trust me, it’s worth the extra step for that perfect texture.
Why You'll Love This Recipe
- No-Fuss Protein Pack: I swear by this recipe when I’m too tired to think—just slice the chicken thin, toss it with soy sauce and lime, then pan-sear until golden. The wonton wrappers add a satisfying crunch without extra work, and honestly? You’ll have leftovers before you finish the first batch.
- Peanut Butter Magic: That creamy peanut butter isn’t just a sauce—it’s the star. The moment it hits your tongue with the bright lime and umami soy, you’ll understand why this isn’t your average salad. (Yes, even my peanut butter-hating husband asks for seconds.)
- Lunchbox Hero: Between us, this is my go-to for packed lunches or potlucks. The flavors hold up for days, and the wonton wrappers keep everything from getting soggy. My kids take them to school in containers—no ice packs needed.
- Budget Win: Chicken breast and peanut butter stretch far here, and I’m always left with enough for stir-fries or quick wraps the next day. Plus, the ingredients? Most are already in my pantry. (That’s how you feed a family without breaking the bank.)
Step-by-step instructions for barefoot contessa's chinese chicken salad
Here's how to create crispy wonton strips and a rich peanut dressing that brings this salad to life.
Prepare the Crispy Wonton Strips
First, cut the 1 package wonton wrappers into thin strips—about ¼-inch wide and 2-inch long. Arrange them on a parchment-lined baking sheet, leaving space between each strip. Heat your oven to 400°F and brush the strips lightly with the 0.5 cup neutral oil, focusing on the edges for extra crispiness.
Bake for 8-10 minutes until the edges turn golden brown and the strips are crispy. Watch closely—they crisp up quickly! Remove from the oven and let them cool completely before using. If you're impatient, you can also pan-fry them in small batches in neutral oil over medium-high heat for 1-2 minutes per side until golden. Either method works, but I prefer the oven for even crispiness.
Cook the Chicken Breast
Place the 1.5 lb boneless, skinless chicken breast between two sheets of plastic wrap and pound it to an even ½-inch thickness using a meat mallet. This ensures even cooking and juicy results. Season both sides generously with 0.5 tsp salt and 0.25 tsp black pepper. Heat 1 tbsp sesame oil in a large skillet over medium-high heat until shimmering.
Cook the chicken for 5-6 minutes per side until the internal temperature reaches 165°F and the juices run clear. Let it rest for 5 minutes before slicing into thin strips. The chicken should be tender but not dry—this is the foundation of your salad, so don't rush it. Once sliced, set aside to cool slightly before assembling the salad.
Make the Peanut Dressing
In a small bowl, whisk together the 0.5 cup creamy peanut butter, 0.25 cup soy sauce, 0.25 cup lime juice, 1 tbsp honey, 1 tbsp grated fresh ginger, and 1 tbsp sesame oil. Start with a slow speed to combine, then increase to medium until smooth. Taste and adjust the balance—add a splash more lime juice if it's too rich, or a touch of honey if it needs sweetness.
Here's the thing—this dressing is the star of the salad. If it looks too thick, thin it with 1-2 tablespoons of water until it coats the back of a spoon smoothly. The dressing should be creamy but pourable, clinging to the chicken and veggies without making them soggy. Cover and refrigerate while you prep the rest of the salad.
Assemble the Salad
In a large bowl, combine the sliced red bell pepper and green onion. Add the sliced chicken strips and toss gently to coat everything lightly with the peanut dressing. The goal is to distribute the dressing evenly without over-mixing—you want each bite to have that rich peanut flavor without the salad becoming mushy.
Just before serving, sprinkle the salad with 1 tbsp toasted sesame seeds and 0.25 cup chopped peanuts for extra crunch. The contrast of crispy wonton strips, tender chicken, and crunchy toppings makes this salad irresistible. Serve immediately while everything is still crisp and fresh—this dish doesn't wait!
Add the Crispy Wonton Strips
Toss the cooled wonton strips into the salad just before serving. The key here is timing—the strips will lose their crispiness if added too early. Divide the salad among plates and top each serving with a generous handful of wonton strips. The combination of the peanut dressing, tender chicken, and crispy wontons creates the perfect balance of textures and flavors.
Garnish with extra green onion if you like, and serve with a side of warm dinner rolls or steamed rice to soak up any extra dressing. This salad is hearty enough to stand alone, but it's also fantastic as a light lunch with a crisp green salad on the side. Enjoy it while the wonton strips are still crispy—that's when it's at its best!
Pro Tips For Making Barefoot Contessa Chinese Chicken Salad
- Slice Chicken Thin: Cut your boneless breasts against the grain into ¼-inch slices—thinner than you think. I used to eyeball it and ended up with chewy strips; now I measure with a ruler for consistency. The salad dressing will cling better and cook faster.
- Toast Wrappers First: Pan-fry wonton wrappers in oil for 10 seconds per side until just golden—this prevents sogginess when they hit the salad. Skip this, and they’ll turn to mush when you add peanut sauce later.
- Whisk Peanut Sauce: Blend creamy peanut butter with soy sauce and lime juice until completely smooth—no lumps, no streaks. I used to stir lazily, and the sauce tasted uneven; now I pulse it in a blender for 20 seconds for a restaurant-style finish.
- Marinate Chicken 15 Minutes: Toss sliced chicken with half the peanut sauce and lime juice right after slicing—let it sit while you prep the rest. The acid tenderizes the meat and deepens the flavor, so it doesn’t taste bland after cooking.
Wine and beer pairings for this recipe
Crisp White Wine
For this salad, I reach for a dry Riesling or Sauvignon Blanc—both wines cut beautifully through the richness of the peanut dressing while complementing the nutty, umami flavors.
A crisp New Zealand Sauvignon Blanc like Oyster Bay brings bright citrus notes that mirror the lime in the dressing, while a German Riesling from the Mosel region adds a touch of mineral freshness. Serve slightly chilled at 45-50°F to enhance the salad’s refreshing qualities. 🍷
Light-Bodied Beer
A light lager or pilsner pairs perfectly with this dish, balancing the peanut dressing’s creaminess with its crisp, clean finish. I love Peroni or Heineken for their subtle hoppiness, which doesn’t overpower the salad’s flavors.
For a craft option, try a Belgian witbier like Hoegaarden—its coriander and orange peel notes echo the ginger and lime in the dressing. Serve at 40-45°F to keep the beer refreshing. 🍺
Sparkling Rosé
If you’re feeling festive, a dry sparkling rosé like La Vieille Ferme adds a luxurious touch while cleansing the palate between bites. The bubbles and delicate berry notes contrast the peanut dressing’s richness, making each forkful feel special.
This pairing works especially well for summer lunches or gatherings. Serve at 40-45°F to preserve the effervescence. ✨
Avoid Heavy Wines
Skip bold reds like Cabernet Sauvignon or full-bodied whites like Chardonnay—they’ll clash with the salad’s delicate flavors. Even a light Pinot Noir can be too heavy, overpowering the peanut dressing’s subtle sweetness. Stick to wines with high acidity and crisp finishes to let the salad’s textures and flavors shine. 💫
Nutrition facts
Frequently asked questions
Can I use rotisserie chicken instead of fresh?
Rotisserie chicken works perfectly—just shred or slice it into strips. For best results, remove the skin and pat the chicken dry with paper towels to help it crisp up when tossed with the dressing. The flavor will be just as delicious, though fresh chicken gives you more control over seasoning.
How do I make the wonton strips extra crispy?
For maximum crunch, fry the wonton strips in small batches over medium-high heat in neutral oil for just 1-2 minutes per side until golden. Drain on a wire rack (not paper towels) to keep them crispy. Alternatively, bake them at 400°F for 8-10 minutes with oil brushed on the edges—both methods work, but frying gives the crispiest results.
What if I don’t have wonton wrappers?
No problem! Substitute with rice paper wrappers (cut into strips) or even thinly sliced cabbage leaves for a lighter option. For extra crunch, try crispy fried shallots or toasted coconut flakes—they’ll add a different but delicious texture contrast to the salad.
Can I make this salad ahead of time?
Yes, but with a few key tips. Prep the chicken, dressing, and veggies separately, then store them in airtight containers in the fridge for up to 2 days. Fry the wonton strips fresh (they lose crispness when stored) and toss everything together right before serving. The dressing may thicken when chilled—thin with a splash of warm water if needed.
Why is my peanut dressing too thick?
This usually happens if the peanut butter is too cold or if you skipped the water step. Thin it gradually with 1-2 tablespoons of warm water while whisking until it reaches a smooth, pourable consistency. Start with less water and add more as needed—you can always adjust the thickness later, but you can’t fix a dressing that’s too thin.