Chinese Chicken Salad
Susan
Source: Sue Abeles
ingredients
- 1 whole boneless chicken breast, skinned, all fat removed (to yield 2 cups)
- 1 small head of lettuce
- 2 stalks green onion, shredded
- 4 Tbsp. chopped Chinese parsley (cilantro), optional
- 2 Tbsp. toasted sesame seeds (can toast in low temperature oven)
- 2 Tbsp. toasted almonds, chopped fine (can toast in low temperature oven)
- 8 squares of Wonton dough, cut into 1/8" strips (separate before cutting)
- 2 oz. Pai Mai Fun rice noodles
- 3 cups oil for deep frying
- Marinade for chicken:
- 1 Tbsp. soy sauce
- 1 tsp. sugar
- 1 Tbsp. sherry
- Salad Dressing:
- 4 Tbsp. sugar
- 2 tsp. salt
- 1/2 tsp. pepper
- 6 Tbsp. white vinegar
- 4 Tbsp. peanut oil
- 2 Tbsp. sesame oil
directions
- 1
Prepare dressing about 1 hour ahead and chill. To prepare dressing, mix all dry ingredients with vinegar and then add oils. Marinate the chicken for 30 minutes. Shred the lettuce and green onion, chop the cilantro, cut the wonton into strips. Bake chicken in shallow pan in 350 degree oven for about 30 minutes. When the chicken is cool, shred or cut it into long strips. Set aside. Heat 3 cups oil to about 400 degrees; drop in rice noodles a few at a time and they will “explode” into large puffs. Take out at once and drain on paper towels. Lower the temperature of the oil to 350 degrees; deep fry the wonton strips until light brown. Take out at once and drain on paper towels. Put chicken into large bowl, pour in 1/3 of the dressing and mix well. Then add green onion, parsley, wonton strips, rice noodles and lettuce, add the remaining dressing and mix well. Sprinkle the toasted almonds and sesame seeds on the top and serve.
- 2
Makes 6 servings.
Source: Epicurious
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews