Wonton Chicken Salad
Great summer dinner salad when it's too hot to cook. You can find wonton strips in some groceries, but making your own is an easy option as well. I like to make extras for snacking
Ingredients
Crispy wonton strips
- 20 wonton wrappers
- Avocado or canola oil
Dressing
- 3 tbsp rice vinegar
- 2 tbsp sesame oil
- 2 tbsp apricot preserves
- 2 tbsp mayonnaise
- 1 tbsp soy sauce
- 1 tsp chili powder
- 1/2 tsp onion powder
Salad
- 2 cups cooked, shredded chicken
- 2 romaine hearts, roughly chopped
- 4 scallions, chopped
- 1 1/2 cup packed cilantro leaves
Instructions
To Fry Wontons
- Stack squares and cut into 1/2 inch strips.
- In a medium saucepan, heat one inch of oil over medium heat to 350 degrees, or until a strip immediately bubbles when added.
- Carefully add the wonton strips to the hot oil, stirring constantly, and fry until puffy and golden, 1-2 minutes.
- Transfer crispy wontons to paper towel-lined plate and season with salt.
Prepare the Dressing
- In a large bowl, whisk together all dressing ingredients. Add the shredded chicken to the dressing and toss.
Assemble the salad
- To the chicken bowl, add chopped romaine, scallions, cilantro and half the fried wontons. Toss to combine. Season with salt, if needed.
- Garnish with more fried wontons and serve immediately
Notes
- Wonton wrappers are typically in the refrigerated, or frozen foods, section of the grocery. They are thin sheets of dough about 3 1/2 inches square.
- Extra fried wontons can be added to soups, served atop stir-fries or as a tasty snack. Store extras in an airtight container for 2-3 days.
- Mandarin oranges would be a great addition for a little sweetness
- Adapted from New York Times Cooking