What store would you like to pick up your order at?
Asian flavors, California raisins and crunchy wonton ribbons set this chicken salad apart.
This recipe is in your My Recipes list
|1/4 cp Soy Sauce|
|1/2 cp Canola Oil|
|1/4 cp Seasoned Rice Wine Vinegar or white wine vinegar|
|2 tbsp Sesame Oil pure|
|1/4 cp Hoisin Sauce|
|1 tsp Dried Red Chiles optional|
|2 tbsp Granulated Sugar|
|pnch Ground Black Pepper|
|sprnkl Peanut Oil or canola oil for frying|
|1/2 pkg Wonton Skins separated and sliced into 1/4 inch ribbons|
|3 cp Roast Chicken shredded, white and dark meat|
|1/2 cp California Raisins|
|1/4 cp Toasted Almonds sliced|
|8 cp Shredded Iceberg Lettuce|
|1/2 cp Green Onions thinly sliced|
|1/3 cp Cilantro chopped|
|lg Red Leaf Lettuce Leaves for lining plate|
Whisk together the dressing ingredients and set aside.
Be sure the sugar has dissolved before serving.
Heat 1 1/2 inches oil in large saucepan until hot but not smoking (325°F to 350°F).
Divide the wonton strips into three or four batches. Do not crowd the pan.
Fry one batch at a time, stirring occasionally until crisp and light golden brown.
Drain on paper towels and set aside. Repeat till all are done.
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.
Line 6 salad plates with lettuce leaves and divide the salad equally among the plates. Pass additional dressing.
Note: Hoisin Sauce is available at Asian markets and most supermarkets.