Chinese Chicken Salad
Ready In: 1 hr
Serves: 6-8
Ingredients
- 20 square wonton wrappers
- vegetable oil
- 1⁄2 lb snow peas, trimmed
- 1 lb napa cabbage, cored, then cut into 1/3 inch wide strips (about 6 cups)
- 1 head romaine lettuce, torn into bit e size pieces (about 8 cups)
- 1⁄4 cup soy sauce
- 1⁄4 cup fresh lemon juice
- 2 tablespoons sugar
- 1 tablespoon vinegar
- 1 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1 tablespoon sesame oil
- 3 -6 cups shredded cooked chicken
- 1⁄2 cup chopped scallion
- 1⁄2 cup chopped fresh cilantro
- 1⁄2 cup sliced almonds, toasted
- 2 tablespoons sesame seeds
Directions
- Make fried wontons: Cut wonton wrappers into ½ inch strips and separate on paper towels. Heat ¾ inch oil in large pot over moderate heat until oil registers 350 degrees on thermometer.
- Fry strips 5 or 6 at a time, gently turning over with a slotted spoon, until just golden, 15 to 30 seconds a batch.
- Transfer to paper towels to drain, then season with salt.
- Make salad: Cook snow peas in a 4 quart pot of boiling salt water until crisp tender, about 1 ½ minutes.
- Transfer with a slotted spoon to a bowl with ice and cold water to stop cooking, then drain in colander and pat dry.
- Cut diagonally into 1 inch pieces and put into a large bowl with cabbage and romaine.
- Make dressing: Whisk together soy sauce, lemon juice, sugar, vinegar, salt, and pepper in small bowl, then add sesame oil and vegetable oil in a slow stream, whisking until sugar is dissolved and dressing is combined well. (I just shake in a jar.)
- Toss chicken and scallions with 1/3 cup of the dressing in another large bowl.
- Then add cabbage mixture, cilantro, almonds and sesame seeds to chicken and toss and enough of the remaining dressing (whisk or shake again) to coat.
- Sprinkle with wontons right before serving.
- *Wontons can be fried 1 day ahead, cool completely, then kept in airtight container at room temperature.
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