Five-Spice Chicken Salad with Peanut-Ponzu Dressing and Wonton Crunch

This vibrant salad brings together the warm aroma of five-spice chicken with the bright, tangy kick of a peanut-ponzu dressing. Juicy seared chicken cutlets are sliced over a bed of mixed greens and coleslaw mix, with thinly sliced radishes adding a peppery bite. The dressing-a creamy blend of peanut butter, sesame dressing, sweet chili sauce, rice vinegar and ponzu-ties everything together with sweet, savory and nutty notes.

To finish, crispy wonton strips provide an irresistible crunch that contrasts beautifully with the tender chicken and fresh vegetables. Ready in just 20 minutes, this salad is perfect for a quick weeknight dinner that feels special.

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Ingredients

12 milliliters Ponzu SauceView ingredient guideLike ingredientDislike ingredient

10 teaspoon Rice Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

1.5 ounce Sesame DressingView ingredient guideLike ingredientDislike ingredient

1 teaspoon Five-Spice PowderView ingredient guideLike ingredientDislike ingredient

4 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

3 unit RadishesView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 unit Peanut ButterView ingredient guideLike ingredientDislike ingredient

1 unit Wonton StripsView ingredient guideLike ingredientDislike ingredient

4 ounce Coleslaw MixView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Pat chicken cutlets dry with paper towels. Season all over with a drizzle of oil, five-spice powder, salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 5-7 minutes per side. Transfer chicken to a cutting board to rest.
2. While chicken cooks, trim and thinly slice radishes. In a medium bowl, combine peanut butter, sesame dressing, sweet chili sauce, rice vinegar, ponzu sauce and 2 teaspoons water (4 teaspoons for 4 servings). Whisk until smooth.
3. In a large bowl, toss together mixed greens, coleslaw mix, sliced radishes and as much of the dressing as you like. Reserve remaining dressing for serving.
4. Slice rested chicken crosswise. Divide salad among plates, top with sliced chicken and garnish with wonton strips. Serve with extra dressing on the side.

Recipe Tips

FAQ

Can I use a different protein instead of chicken?

Yes, you can substitute chicken with tofu, shrimp or sliced beef. Adjust cooking time accordingly.

How should I store leftovers?

Store the salad and dressing separately in airtight containers in the refrigerator for up to 2 days. Add wonton strips just before serving to keep them crunchy.

Is this salad gluten-free?

The recipe contains wonton strips (wheat) and ponzu sauce (may contain soy/wheat). For a gluten-free version, use gluten-free wonton strips or omit them and check your ponzu label.