Chinese Chicken Salad
Brenda was introduced to this Chinese Chicken Salad by her college roommates. The recipe has stayed in her repertoire and is a fabulous use of garden-fresh lettuce. Go ahead, grab a fork and eat this right out of the serving bowl.
Chinese Chicken Salad
Step 1: Dressing
To a small pot, add:
2 Tbsp oil
2 Tbsp vinegar
2 Tbsp sugar
1/4 tsp pepper
1/2 tsp salt
Place over high heat, stirring carefully. Bring to a boil and boil for 1 minute. Set aside to cool.
Step 2: Fried Wontons
Begin heating oil to deep-fry the wonton strips*
Note: It can take approximately 10-15 minutes for the oil to heat to 350F.
While oil heats, prepare:
1 pkg wonton wrappers, sliced into 1/4-1/2” strips
OR make wrappers from scratch, and slice into 1/4-1/2” strips
Line a 13”x9” pan with paper towels or a clean paper bag, this will be used to drain the fried strips.
Fry wonton strips in batches:
Add only enough strips to allow easy movement
Wontons will quickly puff up and float to the top
Use a heat-proof slotted spoon to gently stir the strips for even cooking
Wontons will quickly brown, indicating that they are done
Remove using the slotted spoon, transferring fried wontons to prepared pan to drain
Repeat with next batch until all strips are fried
Step 3: Salad
To a large bowl, add:
1 head lettuce, chopped or torn into bite-size pieces
1 lb. chicken, cooked & chopped**
1 cup carrots, julienned
1 cup vegetables of choice, chopped
Toss with:
Dressing (Step 1)
Toss using tongs until well dressed, top with:
Wonton Strips (Step 2)
Serve immediately.
Brenda’s tips:
Serving size: 4
*Methods for heating oil:
Deep fryer
Fill with oil to the fryer-specified level
Turn on fryer and set temperature to ~350F
Deep pot on stovetop
Place a deep pot on the stovetop
Add ~2” of oil to the pot
Turn heat to medium and allow to heat to ~350F
**Cook the chicken using one of Brenda’s favorite methods:
