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.

SALAD INGREDIENTS

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*

DRESSING INGREDIENTS:

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.