We love salads--well at least Joe and I do. The kids like to pick around the lettuce :)
Tonight we had a yummy Asian Wonton salad that I found on Our Best Bites. As a note we did not use chicken as we had leftover pork tenderloin from last night so we just sliced that up instead.
Asian Wonton Salad
Recipe from Helen Klann and Gisela Humphrey
2 heads romaine lettuce
3 chicken breasts, cooked and cubed or shredded
cherry tomatoes
1 red onion, sliced thinly
1 cucumber, sliced
1 package wontons
vegetable oil for frying
Optional: cashews (Mel noted in the comments that cashews are a yummy addition, I’ll have to try it!)
Heat about 1 inch of oil in a pot on the stove top. Use pizza cutter or sharp knife to cut wontons into thirds (3 strips). You may not need the entire package, depending on how much salad you’re making. I usually use about half of the wonton wrappers. You’ll want the oil at about 375 degrees. Test by dipping a wonton in and seeing if it bubbles up quickly. Fry wontons a few at a time and set on paper towels to dry. These can be made ahead of time and kept in an air tight container.
Tear clean lettuce into chunks and place in a large salad bowl. Top with cherry tomatoes, sliced cucumber, and red onion. Add shredded chicken and top with Sweet Sesame Dressing. Toss salad together. Once everything is well coated, add wonton strips and gently toss to combine.
Sweet Sesame Dressing
Recipe from Helen Klann and Gisela Humphrey
2/3 C rice vinegar
1 C canola oil
2 Tbs sesame oil
4 cloves garlic, pressed or very finely minced
2 Tbs soy sauce
1/2 C sugar
4 Tbs sesame seeds
Place all ingredients into a quart jar (or something equivalent) and shake vigorously. If desired, make ahead of time and store in the fridge.
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