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Thursday, April 8, 2010

Chinese Chicken Salad

A yummy entree salad recipe from Jill Hunter.  This recipe feeds 6 adults as a full meal (aka it makes a lot).  Excellent served with a side of pot stickers.

3 chicken breasts, cooked and diced
1 head of iceberg lettuce, torn
1 head of redleaf lettuce, torn
1/2 package of wonton wrappers, cut into strips (about thirds) and fried*

1 cup of canola oil (or less, Jill often uses about 3/4 of a cup)
3/4 cup of seasoned rice vinegar (found in the Asian food section)
1 teaspoon salt
1 1/2 teaspoons pepper
1/2 cup of sugar (or less to taste)
4-6 green onions, cut into 2 inch pieces (Jill usually doesn't cut them)

Put all the dressing ingredients in a blender and blend until smooth.  Then toss the lettuce, chicken, wontons in a large bowl.  Right before serving add the dressing.

*To fry the wontons, warm up oil over medium high heat.  Place a couple in and let them puff up and brown on one side for about a minute.  Watch that they don't burn.  Then flip them over with tongs and cook the other side.  Remove and let cool on paper towels.

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