Chinese Chicken Salad
Servings
6 Servings
Ingredients
- Dressing
- 1/4 c. soy sauce
- 1/2 c. canola oil
- 1/4 c. seasoned rice wine vinegar* or white wine vinegar
- 1/4 c. hoisin sauce
- 1 tsp. dried red chile flakes optional
- 2 Tbsp. granulated sugar
- Freshly ground black pepperSalad
- 2 tbsp. pure sesame oil
- Peanut or canola oil for frying
- 1/2 pkg. wonton skins separated and sliced into 1/4-inch ribbons
- 3 c. shredded roast chicken white and dark meat
- 1/2 c. California raisins
- 1/4 c. toasted sliced almonds
- 8 c. shredded Iceberg lettuce
- 1/2 c. thinly sliced green onions
- 1/3 c. chopped cilantro
- Large red leaf lettuce leaves for lining plates
Instructions
Preparation
- Dressing
- 1 Whisk together the dressing ingredients and set aside. Be sure the sugar has dissolved before serving.
- Salad
- 1 Heat 1 1/2 inches oil in large saucepan until hot but not smoking (325°F to 350°F).2 Divide the wonton stips into three or four batches.3 Do not crowd the pan. Fry one batch at a time, stirring occasionally until crisp and light golden brown.4 Drain on paper towels and set aside. Repeat till all are done.5 Just before serving, gently toss all the remaining salad ingredients with the crispy wontons in a large mixing bowl with enough of the dressing to coat.6 Line 6 salad plates with lettuce leaves and divide the salad equally among the plates. Pass additional dressing.
- Source: Chef Roy Harland and California Raisin Marketing Board
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