Wonton Salad
Christine Christensen
I have fond memories of making this with my mother - I vividly remember working alongside her in the kitchen to fry the wontons, place them on paper towels, and put them in a brown paper bag to be used in this salad the next day. It is light and refreshing and always a hit.
Salad:
2 whole chicken breasts, cooked, deboned and cubed
1 head lettuce, torn into pieces
1 can sliced water chestnuts, drained
1/4 cup sesame seeds
3 green onions, sliced
1 small pkg. wontons, each sheet cut into 5 strips
Dressing:
4 Tbsp. sugar
1 tsp. salt
1 tsp. MSG, optional
4 tsp. rice vinegar
1/4 cup salad oil
Add lettuce, water chestnuts, sesame seeds, and green onions to chicken. Refrigerate. Deep fry wontons (drain on paper towel and place in paper bag to store). Dressing: Blend sugar, salt, MSG, and rice vinegar in blender. Slowly add salad oil.
Just before serving add wontons to chicken mixture. Add dressing and lightly toss. Serves 8.
I have fond memories of making this with my mother - I vividly remember working alongside her in the kitchen to fry the wontons, place them on paper towels, and put them in a brown paper bag to be used in this salad the next day. It is light and refreshing and always a hit.
Salad:
2 whole chicken breasts, cooked, deboned and cubed
1 head lettuce, torn into pieces
1 can sliced water chestnuts, drained
1/4 cup sesame seeds
3 green onions, sliced
1 small pkg. wontons, each sheet cut into 5 strips
Dressing:
4 Tbsp. sugar
1 tsp. salt
1 tsp. MSG, optional
4 tsp. rice vinegar
1/4 cup salad oil
Add lettuce, water chestnuts, sesame seeds, and green onions to chicken. Refrigerate. Deep fry wontons (drain on paper towel and place in paper bag to store). Dressing: Blend sugar, salt, MSG, and rice vinegar in blender. Slowly add salad oil.
Just before serving add wontons to chicken mixture. Add dressing and lightly toss. Serves 8.
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