Chinese Chicken Salad with Sesame Dressing

 My daughter brought this salad to our Easter dinner.  It's a new take on an old family favorite.  Try them both!

 

Chinese Chicken Salad with Sesame Dressing

Serving Size: serves 2

12 3-inch wonton skins, sliced into 1/4″ strips

1/4 cup canola or corn oil for frying

4 cups chopped romaine lettuce

1 chicken breast, shredded

2 green onions, chopped

1/4 cup sliced almonds, toasted lightly

1 tablespoon sesame seeds

2 cups cooked fusilli pasta noodles, cooled

Dressing

1 1/2 tablespoons vegetable or grapeseed oil

6 tablespoons seasoned rice vinegar

1 teaspoon sesame oil (add more to taste if you prefer a strong sesame taste)

1 1/2 teaspoons sugar

2 teaspoons light soy sauce

2 tablespoon sesame seeds

1/2 teaspoon fresh ground pepper

1/8 teaspoon salt

1. Heat canola or corn oil in a skillet over medium-high heat. When oil starts to shimmer, fry wonton skins in batches of 5-7 strips for 30 seconds each side or until lightly browned, working quickly so they don’t burn. Remove from oil and drain on paper towels until cooled.
2. In a large bowl, combine lettuce, chicken breast, green onion, almonds and pasta.
3. Combine dressing ingredients in a small bowl. Whisk well until sugar dissolves. Dress lettuce mixture with 2-3 tablespoons of sesame dressing and top with sesame seeds and wonton strips and serve.

Won Ton Chicken Salad

1 head iceberg lettuce, chopped (a friend always adds red leaf lettuce as well but you really need the crunch of the iceberg.)
5 green onions, chopped
1 can sliced water chestnuts,drained (I also chop them a bit)
4 cooked chicken breasts, diced
1/2 c. toasted sesame seeds (be careful toasting- they burn easily)
1 pkg. won tons (you actually only use part)

Dressing:
8 T. sugar
2 tsp. Accent
1 tsp. salt
1/2 c. vegetable oil
8 T. rice vinegar

For dressing:  Mix ingredients in a jar and shake until sugar dissolves.  Store in refrigerator until ready to use.

Separate won ton skins- either cut into triangles or strips.  Deep fry in oil until lightly browned.  Lots of times I'll buy egg roll skins and use them- because then you have plenty left to make egg rolls!

Combine lettuce, onions and water chestnuts. Add chicken and won tons, stirring gently.  Sprinkle with sesame seeds.  Toss with dressing when ready to serve. 6-8 servings