Chrissy Teigen’s Chinese Chicken Salad

  • Author: kate jones


This delicious protein- and veggie-packed Chinese Chicken Salad will become a family favorite!




6 ounces linguine noodles
6 ounces fresh wonton wrappers or fresh wonton noodles
12 pounds boneless skinless chicken thighs, trimmed of fat and cut into 1/2” slices
16 ounce bag coleslaw
6 ounces shredded carrots
3 green onions, chopped (separate green and white ends)
45 cloves garlic, minced


1/4 cup rice vinegar
1/4 cup soy sauce
2 tablespoons Dijon mustard
2 tablespoons sesame oil
2 tablespoons honey
Optional: Your favorite Asian hot sauce (like Sriracha, Gochujang, or Sambal Oelek) to taste


Preheat oven to 450 F. Bring a large pot of salted water to a boil. When boiling, cook the noodles according to package directions, drain, drizzle with a little olive oil and sprinkle with a pinch of kosher salt, toss, and set aside (it’s okay for them to be cold).

For the crispy wonton wrappers, the original recipe calls for fresh wonton noodles. Since I don’t live in the kind of place where you can easily find fresh wonton noodles, I just got wonton wrappers from the produce department, but if you can find the noodles, by all means use them because they are delicious. If you’re using the wrappers, use a sharp knife, cut the wonton wrappers into 1/4″ strips (you will probably need to divide the wrappers into a few stacks to make sure they’re all cut evenly).

Place on a large baking sheet and drizzle with 1-2 tablespoons olive oil. Sprinkle with salt and pepper and make sure they’ve been separated. Set aside.

Whisk together the dressing ingredients, including hot sauce to taste, and set aside.

Place the noodles, cabbage, shredded carrot, and the dark green ends of the green onions in a large salad bowl. Set aside.

You can use anywhere from 1-2 pounds of boneless skinless chicken thighs for this recipe, depending on how much protein you want to add and what you can find (what I’m saying is don’t stress if you can only find 1 3/4 pound packages of chicken thighs.)

Trim excess fat from chicken thighs and cut into 1/2″ slices. Season with salt and pepper.

Heat 2-3 tablespoons olive oil in a large skillet over medium-high heat. When hot, add the chicken in a single layer and cook 3-4 minutes. Add the white ends of the green onions and the garlic and then flip/stir it to make sure all the sides have been browned. When done, remove from heat.

When the oven is ready, add the wonton wrappers and bake for 4-5 minutes. Remove the pan from the oven, stir, and then return to the oven for another 4-5 minutes or until light brown and crispy. Remove from oven.

When the chicken and wonton wrappers are cooked, add them to the bowl and drizzle with the sauce. Toss and serve immediately.