Wonton Salad Recipes

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GRILLED WONTON CHICKEN SALAD



Grilled Wonton Chicken Salad image

Great for summer! Crispy fried wonton strips and grilled chicken top lettuce, almonds, sesame seeds, and mandarin oranges; finished with a delicious green onion-based dressing.

Provided by Penny Allen

Categories     Salad

Time 1h40m

Yield 6

Number Of Ingredients 15

4 (6 ounce) skinless, boneless chicken breast halves
teriyaki marinade
8 green onions, chopped
1 teaspoon salt
1 teaspoon pepper
½ cup sugar
¾ cup rice vinegar
1 cup olive oil
½ (14 ounce) package wonton wrappers
oil for frying
1 head iceberg lettuce, chilled, and torn into bite-size pieces
1 (4 ounce) can sliced water chestnuts, drained
¼ cup toasted sesame seeds
½ cup toasted sliced almonds
1 (10 ounce) can mandarin orange segments, drained

Steps:

  • Place chicken breasts in a bowl, pour teriyaki sauce over them, and coat well. Cover, and refrigerate for 1 hour.
  • Preheat an outdoor grill for direct heat.
  • For the dressing, place green onions, salt, pepper, and sugar in a blender. Pour in olive oil and rice vinegar. Blend until smooth. Remove to a bowl, cover, and refrigerate until ready to serve.
  • Grill chicken, turning, until done. Remove to a cutting board, and cut into strips.
  • In a large skillet or wok, warm oil over medium-high heat. Cut wonton wrappers into strips. Fry wonton strips until crisp. Remove to paper towels.
  • In a large bowl, toss together lettuce, water chestnuts, sesame seeds, sliced almonds, and mandarin oranges. Pour dressing over salad, and toss gently. Top with fried wontons and grilled chicken strips.

Nutrition Facts : Calories 886.2 calories, Carbohydrate 50.7 g, Cholesterol 67.6 mg, Fat 63 g, Fiber 4.8 g, Protein 32.6 g, SaturatedFat 8.6 g, Sodium 1107.3 mg, Sugar 25.4 g

ASIAN WONTON SALAD



Asian Wonton Salad image

Asian-inspired wonton salad packs a ton of flavor with a sweet sesame dressing over lettuce, chicken, and other fresh vegetables.

Provided by Helen Klaan and Gisela Humphrey

Time 30m

Number Of Ingredients 17

SWEET SESAME DRESSING
2/3 C rice vinegar
1 C canola oil
2 Tbs sesame oil
4 cloves garlic, pressed or very finely minced
2 Tbs soy sauce
1/2 C sugar
4 Tbs sesame seeds
ASIAN WONTON SALAD
2 heads romaine lettuce
3 chicken breasts, cooked and cubed or shredded
cherry tomatoes
1 red onion, sliced thinly
1 cucumber, sliced
1 package wontons
vegetable oil for frying
optional: cashews (Mel noted in the comments that cashews are a yummy addition, I'll have to try it!)

Steps:

  • DRESSING
  • Place all dressing ingredients into a quart jar (or something equivalent) and shake vigorously. If desired, make ahead of time and store in the fridge.
  • WONTONS
  • Heat about 1 inch of oil in a pot on the stove top. Use pizza cutter or sharp knife to cut wontons into thirds (3 strips). You may not need the entire package, depending on how much salad you're making. I usually use about half of the wonton wrappers. You'll want the oil at about 375 degrees. Test by dipping a wonton in and seeing if it bubbles up quickly. Fry wontons a few at a time and set on paper towels to dry. These can be made ahead of time and kept in an air tight container.
  • SALAD
  • Tear clean lettuce into chunks and place in a large salad bowl. Top with cherry tomatoes, sliced cucumber, and red onion. Add shredded chicken and top with Sweet Sesame Dressing. Toss salad together. Once everything is well coated, add wonton strips and gently toss to combine.
  • If Asian salad is sounding good, you might enjoy this one too. It's my "detox" salad because it's so light and packed with fiber. I eat it for several days after caloric weekends!

WONTON SALAD



Wonton Salad image

This is another recipe from the cookbook that my friend put together. We can eat so much of this salad! I am not sure what the size of can is for the water chestnuts. It is a complete guess, so get whatever size is available.

Provided by knobbyknee

Categories     < 15 Mins

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 head lettuce (what ever combination you like)
2 -4 green onions, chopped
1 (6 ounce) can water chestnuts
1/4 cup butter
1/4 cup honey
3 tablespoons sesame seeds
1/2 cup almonds
1/2 cup sugar
1/2 cup vegetable oil
1/2 cup balsamic vinegar
wonton wrapper

Steps:

  • Mix the salad ingredients in a large bowl.
  • In a saucepan, saute the ingredients for the almonds. Cook on medium/low heat until almonds look toasted, careful not to burn them.
  • Turn almonds out onto plate or cookie sheet to cool. When cooled, break apart and put into salad mix.
  • Cut wontons into strips and deep fry as many as you want.
  • For the dressing, mix together and refrigerate until ready to serve. Pour over salad just before serving.

WON TON SALAD



Won Ton Salad image

This is a great salad that is often served at luncheons. The crisp won tons with the green salad are a nice combination. Prep time will include frying won tons.

Provided by lisar

Categories     < 30 Mins

Time 30m

Yield 8 serving(s)

Number Of Ingredients 12

2 cups cubed cooked chicken (sometimes I leave the chicken out)
6 teaspoons sesame seeds (toasted -optional)
6 green onions, chopped
1 can sliced water chestnuts, drained
1 package wonton wrapper, cut into fourths & deep fried (make as many as to taste-we like lots)
1 head green leaf lettuce, torn into bite size pieces
1 can mandarin orange, drained
1/2 cup sugar
1/2 cup vegetable oil
1/4 cup vinegar
2 teaspoons Accent seasoning
2 teaspoons salt

Steps:

  • Mix salad ingredients in a large bowl.
  • Mix dressing ingredients in a mixer or with wire whisk.
  • Toss salad with dressing and won tons just before serving.

CITRUS AND GREENS SALAD WITH WONTON CROUTONS



Citrus and Greens Salad with Wonton Croutons image

Provided by Molly Yeh

Categories     side-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 17

1 navel orange
1 pink grapefruit
1 tablespoon Chinese hot mustard
1 tablespoon unseasoned rice vinegar
1 teaspoon honey
Kosher salt and freshly ground black pepper
3 tablespoons (40 grams) extra-virgin olive oil
5 ounces (140 grams) baby kale
1 small red onion, thinly sliced
1 tablespoon toasted white sesame seeds
Fried Wonton Croutons, recipe follows
Neutral oil, for frying
3 ounces (84 grams) soft goat cheese
1/4 cup (7 grams) chopped fresh chives
1 tablespoon (42 grams) honey
Kosher salt and freshly ground black pepper
12 wonton wrappers

Steps:

  • Grate a teaspoon of zest from the orange and set aside in a small bowl.
  • To make the citrus supremes: Using a paring knife, cut off 1/2-inch from both ends of the orange and grapefruit and stand them upright so they sit flat on the cutting board. Make downward cuts, following the contour of the fruit, to remove the entire pith and peel. Hold the orange in your hand over the bowl with the zest (to catch the juice) and carefully slice between the membranes to remove the segments. Squeeze the orange remnants to release the remaining juice. Place the orange supremes in a separate bowl and set aside. Repeat with the grapefruit, adding the juices to the zest bowl for a total of about 3 tablespoons juice. Set aside the orange and grapefruit supremes.
  • To make the salad dressing: Into the bowl with the reserved citrus juice and zest, add the mustard, vinegar, honey, 1/2 teaspoon salt and several grinds black pepper. Whisk in the olive oil.
  • Place the kale in a large serving bowl. Add the onions and drizzle with the dressing. Toss to coat. Season with salt if needed. Top with the citrus supremes, sesame seeds and Wontons. Drizzle with more dressing, as needed. Serve immediately.
  • Heat about 2 inches neutral oil in a large saucepan to 365 degrees F and fill a small bowl with water. Set a wire rack over a baking sheet and set aside.
  • Combine the goat cheese, chives, honey, a pinch of salt and several grinds of pepper in a small bowl. Mash with a spoon to combine.
  • To form the wontons: Lay out the wonton wrappers and add 1 teaspoon filling to the center of each. To seal, dip your finger in the water and wet the perimeter of the wrapper. With your thumb and forefinger, fold 2 opposite corners of the wrapper in half and then bring them together to meet in the middle. Pinch to seal. Repeat with the remaining 2 opposite corners to create a four-cornered star.
  • Add half of the wontons to the oil and fry, turning occasionally, until crisp and deep golden, 2 to 3 minutes. Drain on the wire rack. Season with salt. Repeat with the second batch of wontons.

TOSSED SALAD WITH WONTON STRIPS



Tossed Salad with Wonton Strips image

This breezy salad from Bonnie Ann Bussiere-Bermeo of Sparks, Nevada has it all! Fresh tomatoes and pineapple add pretty color while balancing the zesty dressing. Topped with golden brown crispy wonton strips, every bite is full of flavor!

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 8 servings.

Number Of Ingredients 13

5-1/2 cups torn romaine
2 plum tomatoes, chopped
1/2 cup diced fresh pineapple
3 tablespoons chopped onion
1 cup canola oil
5 wonton wrappers, cut into 1/4-inch strips
VINAIGRETTE:
3 tablespoons cider vinegar
1/2 teaspoon ground mustard
1/2 teaspoon lemon juice
1/8 teaspoon salt
Dash pepper
1/2 cup olive oil

Steps:

  • In a large salad bowl, combine the romaine, tomatoes, pineapple and onion; set aside. In a large skillet, heat vegetable oil to 375°. Fry wonton strips, in batches, for 10-20 seconds or until lightly browned. Drain on paper towels. Sprinkle over salad. , In a blender, combine the vinegar, mustard, lemon juice, salt and pepper. While processing, gradually add olive oil in a steady stream. Transfer to a pitcher or bowl; serve with salad.

Nutrition Facts :

CHICKEN SALAD WITH CRISPY WONTONS



Chicken Salad with Crispy Wontons image

Here's a quick easy meal. My mom made it when I was growing up, but I added veggies and lightened the sweet-and-sour dressing. I also bake the crispy wontons instead of frying them. -Kylea Rorabaugh of Kansas City, Missouri

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 10 servings.

Number Of Ingredients 12

10 wonton wrappers, cut into 1/4-inch strips
1/4 cup cider vinegar
3 tablespoons canola oil
3/4 teaspoon sesame oil
2 tablespoons sugar
3/4 teaspoon salt
1/4 teaspoon pepper
5 cups torn romaine
3 cups cubed cooked chicken breast
1 medium sweet red pepper, cut into 1/4-inch strips
1 medium sweet yellow pepper, cut into 1/4-inch strips
1/2 cup halved grape tomatoes

Steps:

  • Lightly spritz both sides of wonton strips with cooking spray; place on a baking sheet. Broil 4-6 in. from the heat for 2-3 minutes or until golden brown. Turn strips over; broil 2-3 minutes longer or until golden brown. Remove to wire racks to cool., For dressing, in a small bowl, whisk the vinegar, canola oil, sesame oil, sugar, salt and pepper; set aside. In a large bowl, combine the romaine, chicken, peppers and tomatoes. Just before serving, drizzle with dressing and toss to coat. Top with wonton strips.

Nutrition Facts : Calories 149 calories, Fat 6g fat (1g saturated fat), Cholesterol 33mg cholesterol, Sodium 253mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 1g fiber), Protein 14g protein. Diabetic Exchanges

MOM'S WONTON



Mom's Wonton image

I recently learned to make homemade won tons from my mother. They can be deep fried as an appetizer, but I prefer them in a rich, homemade chicken broth with baby bok choy or other leafy greens. Extras will freeze well for later enjoyment.

Provided by edna

Categories     Appetizers and Snacks     Pastries

Time 1h

Yield 6

Number Of Ingredients 15

½ pound ground pork
¾ pound cooked shrimp, shelled, deveined and coarsely chopped
2 tablespoons minced green onions
1 tablespoon minced fresh ginger root
2 tablespoons chopped water chestnuts
1 teaspoon cornstarch
¼ teaspoon garlic salt
1 pinch white sugar
1 tablespoon dry sherry
1 teaspoon chili oil
1 tablespoon soy sauce
¼ teaspoon sesame oil
1 (16 ounce) package wonton skins
1 pinch garlic salt
1 egg white

Steps:

  • In a large skillet, cook the ground pork over medium heat until no longer pink.
  • In a large mixing bowl, combine the shrimp, ground pork, green onions, ginger, and water chestnuts. Mix in the cornstarch, garlic salt, and sugar. Mix in the dry sherry, chili oil, soy sauce, and sesame oil.
  • Place about one teaspoon of the mixture in the center of each won ton wrapper. Bring points of the wrapper together (in a triangular shape) and pinch the edges, sealing them closed with egg whites.
  • Meanwhile, bring a large pot of water to boil. Carefully place won tons into boiling water without crowding. (Work in batches if necessary.) When the wontons float to the surface, add a cup of cold water and allow the water to come to a boil again. Then remove from the boiling water.

Nutrition Facts : Calories 373.7 calories, Carbohydrate 45.7 g, Cholesterol 117.4 mg, Fat 8.3 g, Fiber 1.5 g, Protein 26.4 g, SaturatedFat 2.5 g, Sodium 835.7 mg, Sugar 0.4 g

WONTON TACO SALAD CUPS



Wonton Taco Salad Cups image

These wonton cups have all the flavors of a taco salad in one bite! Customize your taco cups with your favorite salsas and toppings!

Provided by Valerie Bertinelli

Categories     appetizer

Time 30m

Yield 24 taco cups

Number Of Ingredients 13

Nonstick cooking spray, for greasing
Twenty-four 3.5-by-3.5-inch square wonton skins
1 tablespoon olive oil
1 small yellow onion, diced (about 1 cup)
2 cloves garlic, peeled and grated
1/2 pound ground turkey, preferably dark meat
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon dried oregano
1/2 teaspoon smoked paprika
1/2 teaspoon kosher salt
Heaping 1/2 cup grated Cheddar
Assorted toppings, such as shredded lettuce, diced avocado, salsa, sour cream, pickled jalapeños, and chopped cilantro, for serving

Steps:

  • Preheat the oven to 400 degrees F and spray a 24-cup mini muffin tin with nonstick cooking spray.
  • Delicately press the wonton skins into the mini muffin tin, being sure to make the base of the wonton skin is flat (this will ensure that the taco cup will stand flat when you remove them from the pan). Spray the wontons lightly with nonstick cooking spray and transfer them to the oven to bake until they are golden brown and crisp, 7 to 10 minutes.
  • In the meantime, heat a nonstick pan over medium-high heat. Add the olive oil and swirl to coat the pan. Add in the onion and sauté until translucent, about 4 minutes. Add in the garlic and stir to combine. Add in the turkey, breaking up with a wooden spoon. Next add in the chili powder, cumin, dried oregano, smoked paprika, and salt. Cook, stirring frequently, until the turkey is cooked through, about 5 to 7 minutes.
  • To assemble, keep the taco cups in the mini muffin tin (this will help with any unstable taco cups). Add a little cheese to each of the taco cups, then top them with the ground turkey mixture. Next add your desired toppings such as shredded lettuce, diced avocado, salsa, sour cream, pickled jalapeños, and chopped cilantro.
  • Transfer the taco cups to a platter and serve.

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From jenuinecuisine.com


STREET CORN WONTON CUPS {ESQUITES RECIPE} TAKE TWO TAPAS
2022-03-21 4 cups Street Corn Salad Instructions Make the Wonton Cups Preheat oven to 350F. Spray a muffin tin with non-stick spray and place a wonton wrapper in each cavity. Press down gently to make into a cup shape. Spray the inside with non-stick spray. Bake at 350F for 6 minutes. Watch carefully!
From taketwotapas.com


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