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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 15 |
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Cubed chicken marinates overnight in a sweet and salty sauce, giving every bite great flavor. Fried wonton strips add fun crunch to this main-dish salad. Ingredients:
1/4 cup soy sauce |
1 teaspoon sugar |
2 cups cubed cooked chicken |
oil for deep-fat frying |
12 wonton wrappers, cut into thin strips |
1 large bunch green leaf lettuce, chopped (about 12 cups) |
10 large fresh mushrooms, thinly sliced |
4 green onions, chopped |
dressing: |
1/2 cup canola oil |
1/3 cup white wine vinegar |
1/4 cup sugar |
1 tablespoon soy sauce |
1 teaspoon salt |
1/2 teaspoon pepper |
Directions:
1. In a large resealable plastic bag, combine soy sauce and sugar. Add chicken; seal bag and turn to coat. Refrigerate overnight.
2. Just before serving, in a electric skillet or deep-fat fryer, heat oil to 375°. Fry wonton strips for 1-2 minutes or until golden brown. Drain on paper towels.
3. In a large salad bowl, combine the lettuce, mushrooms and onions. Add the wonton strips and chicken with any remaining soy sauce mixture.
4. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Drizzle 1/2 to 3/4 cup over salad; toss to coat. Save remaining dressing for another use. Yield: 15 servings.
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