I think I mentioned this on my Instagram(which, I am thinking you should really follow), but although I love Asian flavors anytime of the year, I especially love them in the summer. They just have that cool, refeshing quality that I can’t get enough of when the days are hot and the nights are too.
My 6 year old had her first t-ball game of the summer last week. We packed up this salad and some homemade rolls and took them to the park where she plays so we could have our first picnic of the summer. Though, I did realize that expecting your kids to eat their dinner while a giant, magical outdoor play place looms in front of them is a bit of a stupid idea. I should have brought them each a pair of horse blinders. Do they make those for humans?
My oldest daughter is not much of a pasta salad fan, but she gobbled this one up and told me “I don’t like salads with noodles, but this on was really good…it was the best!”. So, this salad is basically a huge win, then.
ASIAN SESAME CHICKEN WONTON PASTA SALAD
Of course, a win is what you get when you toss together swirly noodles, chicken, mandarin oranges, almonds, green onions, and crispy shreds of lettuce. The dressing that goes with this is amazing. It is my absolute favorite Asian dressing and I’m thinking some of the magic comes from the little bit of nut butter blended into it. The best part of the salad? The crispy fried wonton strips that are strewn through it. Love that crunch.
If you like, you can toast the almonds before tossing in the salad for a little extra flavor. I’m going to next time for sure.
Also, make sure that you only toss the wontons into the salad just before you serve it. They will get soggy if they sit in the salad too long.
This recipe makes a lot of salad. It’s definitely “take to a family gathering or bbq” size. Cut the recipe in half if it’s for a smaller group.
- 1 lb. Rotini Pasta, cooked and cooled
- 3 Chicken Breasts, cooked, cooled, and shredded
- 1 15 oz. can Mandarin Oranges, drained
- 5 Green Onions, sliced
- 2 Romaine Hearts, sliced into shreds
- ½ C. Sliced Almonds(toasted, if you prefer)
- Toasted Sesame Ginger Dressing
- ½ package Wonton Wrappers
- Canola or vegetable oil, for frying
- In a large mixing bowl, add the cooled pasta, chicken, mandarin oranges, almonds, and shredded romaine lettuce. Toss together.
- Pour half of the dressing over the salad and toss until thoroughly coated. Taste and add more dressing as desired. Cover and refrigerate salad.
- Heat a frying pan filled with about an inch of oil on medium heat.
- Slice the wonton wrappers into strips(you should get about 4 strips per wrapper).
- Fry the wonton strips on both sides. They are ready to flip when one side has bubbled up and turned a very light golden brown. Place cooked wonton strips on a few paper towels to collect excess oil.
- Store the fried wontons in an airtight container.
- When you are ready to serve the salad, break the wonton strips up a little bit and toss through the salad. Only add the strips JUST before you serve as they will become soggy after sitting in the pasta for awhile.