The Best Chinese Chicken Salad |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 12 |
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Here is a great recipe that's easy and made a day before you're ready to serve it. There is no dressing as the chicken marinates overnight in your refrigerator. This salad will never get soggy as do so many other salads of this kind. Read more . There are two versions which you will see below. One for home dining and one for taking to an event such as a picnic or a Pot Luck dinner. A woman by the name of Alice Miyade gave me this recipe over 20 years ago and I've been making it ever since. Its a tried and true favorite and I hope that you'll enjoy it, too. Ingredients:
marinade |
1/4 cup of sesame oil |
1/4 cup white vinegar ( do not use rice wine vinegar! ) |
1/3 cup granulated sugar |
ingredients for salad |
2 heads of iceburg lettuce, torn or cut into bite size pieces! ( if you are going to take this to a picnic where the lettuce might not be kept cold, use cabbage, cut like cole slaw.) |
1/2-1 cup toasted almonds ( toast in oven at 350 degrees for about 12 minutes! ) |
1 bundle of green onions or scallions (or more!), chopped |
1/4 cup toasted sesame seeds |
2 packages of skinned and boneless chicken breasts ( about 6-8 breasts ) |
2 packages of chinese wonton skins / wrappers (if you can't find these, you can use egg roll skins) |
salt and pepper |
oil to fry the won ton wrappers in.. i use canola or peanut oil. |
Directions:
1. The day BEFORE your event or meal, prepare the marinade.
2. Pour the marinade either in a bowl with a well-sealed top or into a ziplock-style baggie.
3. Broil your chicken breasts after a good sprinkling of salt and pepper until cooked throroughly.
4. Remove chicken from heat and cool.
5. When the chicken has cooled, hand shred the breasts into bite sized pieces or strips.
6. Place the chicken in the marinade mixing well and refrigerate for at least six to eight hours or until the next day.
7. On the day you wish to serve your salad, prepare a frying pan or a small pot to try the wonton strips in.
8. Heat the oil over a high heat.
9. Slice your wontons, cutting a stack of several won tons into match-size strips or thicker if you prefer. I cut about 8 strips out of each square of dough, cutting through at least 12 wonton squares at the same time.
10. Fry the wonton in small batches and watch them well as they will brown quickly.
11. Cook each batch until they are a light golden brown color and drain over paper towels. (Cook as many as you like as they add a great crunch to the salad as well as flavor!)
12. *For the salad, layer in the following manner in a very large wide bowl:
13. Torn or shredded lettuce (or cabbage for an outdoors event or potluck)
14. The chicken strips (Just remove chicken with tongs directly from bag. You do not have to drain the chicken as it absorbs the marinade but if you have excess marinade, you do not need to use it.)
15. Sesame seeds
16. Almonds
17. Green onions
18. The fried won ton skin strips
19. *Do not toss the salad as its not necessary.
20. **I stole this pic from the WEB and forgot where ;)
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