Chinese Chicken Salad

Total Time: 1 hr Preparation Time: 1 hr

Ingredients

• Servings: 6
• 20 square wonton wrappers
• vegetable oil
• 1/2 lb snow peas, trimmed
• 1 lb napa cabbage, cored, then cut into 1/3 inch wide strips (about 6 cups)
• 1 head romaine lettuce, torn into bit e size pieces (about 8 cups)
• 1/4 cup soy sauce
• 1/4 cup fresh lemon juice
• 2 tablespoons sugar
• 1 tablespoon vinegar
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon sesame oil
• 3 -6 cups shredded cooked chicken
• 1/2 cup chopped scallion
• 1/2 cup chopped fresh cilantro
• 1/2 cup sliced almonds, toasted
• 2 tablespoons sesame seeds

Recipe

• 1 make fried wontons: cut wonton wrappers into ½ inch strips and separate on paper towels. heat ¾ inch oil in large pot over moderate heat until oil registers 350 degrees on thermometer.
• 2 fry strips 5 or 6 at a time, gently turning over with a slotted spoon, until just golden, 15 to 30 seconds a batch.
• 3 transfer to paper towels to drain, then season with salt.
• 4 make salad: cook snow peas in a 4 quart pot of boiling salt water until crisp tender, about 1 ½ minutes.
• 5 transfer with a slotted spoon to a bowl with ice and cold water to stop cooking, then drain in colander and pat dry.
• 6 cut diagonally into 1 inch pieces and put into a large bowl with cabbage and romaine.
• 7 make dressing: whisk together soy sauce, lemon juice, sugar, vinegar, salt, and pepper in small bowl, then add sesame oil and vegetable oil in a slow stream, whisking until sugar is dissolved and dressing is combined well. (i just shake in a jar.)
• 8 toss chicken and scallions with 1/3 cup of the dressing in another large bowl.
• 9 then add cabbage mixture, cilantro, almonds and sesame seeds to chicken and toss and enough of the remaining dressing (whisk or shake again) to coat.
• 10 sprinkle with wontons right before serving.
• 11 *wontons can be fried 1 day ahead, cool completely, then kept in airtight container at room temperature.