Asian Chicken Salad Recipe

Toast and glaze cashews

Heat a small nonstick skillet over medium heat. Add the raw cashews and toast, stirring frequently, 3–4 minutes until fragrant and lightly golden. Push the cashews to one side of the pan. Add butter, honey, and soy sauce to the pan and stir to coat the nuts; cook 1–2 minutes until the honey is bubbling and the cashews are evenly glazed. Sprinkle the salt, stir, then transfer the cashews to a parchment-lined plate to cool and prevent sticking. Once cool, roughly chop or leave whole as desired.

Form and fry wonton chips

Stack wonton wrappers and cut them into quarters or strips (you should get 4 chips per wrapper). Heat oil in a shallow skillet to 350°F (175°C) or warm the 1/2 cup oil over medium-high until shimmering (test with a small scrap — it should sizzle). Fry wonton pieces in batches for 30–45 seconds per side until puffed and golden. Remove with a slotted spoon to paper towels and lightly season with the 1/8 tsp salt while hot. Alternatively, brush wonton pieces with oil and bake at 400°F (200°C) for 6–8 minutes until golden and crisp.

Whisk dressing

In a bowl or jar combine rice vinegar, soy sauce, sesame oil, canola oil, honey, grated ginger, minced garlic, sriracha, toasted sesame seeds (if using), and 1/8 tsp salt. Whisk or shake vigorously until emulsified and smooth. Taste and adjust — add a little more honey for sweetness, more vinegar for brightness, or a pinch more salt if needed. Refrigerate if making ahead; bring to room temperature before using.

Prep vegetables and chicken

Thinly slice/shred Napa and green cabbages, julienne or shred the carrots, thinly slice the red bell pepper, and slice the green onions. Combine the cabbages, carrots, bell pepper, green onions, and chopped cilantro in a large bowl. Add the shredded cooked chicken and toss to combine.

Dress and toss

Pour about 4–5 tablespoons of the house dressing over the salad (start with less; you can add more to taste). Toss thoroughly so the vegetables and chicken are evenly coated. Taste and adjust seasoning with additional dressing, a pinch of salt, or a squeeze of lime if desired.

Finish with toppings

Just before serving, sprinkle the honey-glazed cashews over the salad and toss gently to distribute. Top with the crispy wonton chips for crunch (either toss in or serve on top so they stay crisp). Garnish with extra sliced green onion and a light sprinkle of toasted sesame seeds if desired.