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Chicken and Crispy Wonton Salad Stack

This elegant-looking dish is deceptively simple. Using wonton wrappers in plating the salad makes it look as though it came from a high-end restaurant, and fresh basil, mint and cilantro create a flavour that is out of this world. This delicious salad makes a wonderful light lunch or accompaniment to soup at suppertime.
Serves: 4
Prep Time: 15 min
Cook Time: 10 min


2 bone-in, skinless chicken breasts , roasted and diced
8 wonton wrappers
1 cup canola oil
¼ cup lime juice
2 tbsp lime juice
2 tsp lime zest
1 tbsp soy sauce
2 tsp soy sauce
2 tbsp brown sugar, packed
1 tbsp sesame oil
2 tbsp shallots, minced
1 tbsp sesame seeds
1 red pepper(s)
½ cup basil, leaves
½ cup mint, leaves
½ cup cilantro, leaves
6 cups arugula (rocket)
½ cup green onion(s), chopped, for garnish
¼ cup peanuts, chopped, for garnish
4 sprigs basil, for garnish
1 tsp sesame seeds, for garnish

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.


  1. Heat oil in shallow skillet and fry wonton wrappers over high heat until crisp and golden brown, turning once. Drain on absorbent paper.

  2. Make dressing by whisking together the fresh lime juice, lime peel, soy sauce, brown sugar, sesame oil, finely minced shallot and sesame seeds.

  3. Mix the chicken with half of the dressing and set aside.

  4. Cut red pepper into thin slivers. Finely mince basil, mint, and cilantro. Toss with the arugula. To assemble the salad, divide the arugula and herbs on 4 plates. Top with a crispy wonton, some of the marinated chicken, slivers of red pepper and a teaspoon of dressing. Add another layer of crispy wonton, marinated chicken, red pepper and another two teaspoons of the dressing. Garnish the salad stacks with green onion, sesame seeds, peanuts and a sprig of fresh basil.

Nutrition Info

Per 345 g serving Amount
Protein42 g
Fat13 g
Saturated Fat2 g
Carbohydrate55 g
Fibre5 g
Sugar10 g
Cholesterol85 mg
Sodium680 mg
Per 345 g serving % Daily Value
Vitamin A25
Vitamin C130
Vitamin B654
Vitamin B1226