Chinese Chicken Salad

Ingredients:

Salad:

12 3-inch wonton skins, sliced into 1/4" strips *

1/4 c. canola or corn oil for frying

4 c. chopped romaine lettuce

1 chicken breasts, shredded **

2 green onions, chopped

1/4 c. sliced almonds, toasted lightly

1 T. sesame seeds

2 c. cooked fusilli pasta noodles, cooled

* I cut mine into 1-inch strips and then broke it into pieces as I topped the salad.
**I doubled the chicken.

Dressing: 

1 1/2 T vegetable or grapeseed oil

6 T. seasoned rice vinegar

1 t. sesame oil (add more to taste if you prefer a strong sesame taste) *

1 1/2 t. sugar

2 t. light soy sauce

2 T. sesame seeds

1/2 t. fresh ground pepper

1/8 t. salt

*I probably did about 1 1/2-2 t. 

Recipe:

1. Heat canola or corn oil in a skillet over medium-high heat. When oil starts to shimmer, fry wonton skins batches of 5-7 strips for 30 seconds each side or until lightly browned, working quickly so they don't burn. Remove oil and drain on paper towels until cooled.

2. In a large bowl, combine lettuce, chicken breast, green onion, almonds and pasta.

3. Combine dressing ingredients in a small bowl. Whisk well until sugar dissolves. Dress lettuce mixture with 2-3 tablespoons of sesame dressing and top with sesame seeds and wonton strips and serve.

Rating: 4.5 of 5

I loved this salad. Even LaDon, who doesn't like Chinese food a lot, really liked it. The dressing is light and not too overbearing. I loved the evrey aspect of this salad. The pasta surprised me, but it went great with the shredded chicken and almond slices. I'll definitely be making this again.

Source: Foodie Crush, Chinese Chicken Salad