Won Ton Salad

This tasty salad combines an oriental-type dressing with 3 different types of greens, chicken breast and ham, and is topped with crispy won ton strips. From the R.S.V.P. section of an August 1988 Bon Appetit magazine. The recipe was requested from Cafe Carmon in Jacksonville, Florida. This is great for a luncheon or a light dinner.

• Ready In: 35 mins
• Serves: 6

Ingredients

• For Dressing

• 1  green onion, coarsely chopped (white part and 2 inches of green)
• 1  large garlic clove, quartered
• 1⁄4 cup white wine vinegar
• 1⁄4 cup soy sauce
• 2  tablespoons sugar
• 1  teaspoon dry mustard
• 3⁄4 teaspoon  peeled minced fresh ginger
• 1⁄2 teaspoon Worcestershire sauce
• 3⁄4  peanut oil
• 2  tablespoons  oriental sesame oil
• 1⁄4 cup sesame seeds, toasted

• For Salad

• 3⁄4 lb  cooked chicken breast, cut into 1-inch pieces
• 3⁄4 cup smoked ham, cut julienne
• 1 1⁄2 cups  drained canned sliced water chestnuts
• 1  small  head red leaf lettuce, torn into bite-sized pieces
• 1  small head romaine lettuce, torn into bite-sized pieces
• 1  lb fresh spinach, torn into bite-sized pieces
• 1⁄2 cup bean sprouts

• For Won Ton Strips

• 20  wonton wrappers, cut into 1/2-inch strips (about 4 oz.)
•  vegetable oil (for frying)

Directions

1. For Dressing:.
2. Mince onion and garlic in processor.
3. Blend in vinegar, soy sauce,sugar, mustard,ginger and worcestershire.
4. With machine running, gradually add peanut oil and sesame oil.
5. Stir in sesame seeds.
6. For Won Ton Strips:.
7. Heat oil in fryer or deep skillet to 375 degrees.
8. Add won ton strips in batches and cook until golden brown, about 1 minute; drain on paper towels.
9. (Can be prepared 1 day ahead. Store in airtight container at room temperature.).
10. For Salad:.
11. Combine chicken, ham, water chestnuts lettuce and spinach in large bowl.
12. Toss with enough dressing to coat.
13. Top with bean sprouts then won ton strips.
14. Serve, passing remaining dressing separately.