We love Chi-n-ese (salad) if- you- please!

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Classic Chinese Chicken Salad

I once served this salad in mini individual won ton cups for 300 guests at a friends wedding. Don't be alarmed at the amount of salt in this dressing. The salad itself doesn't get salted. Trust me, unless you have health issues, be brave and try it! Then modify as you like. Make it your own.

SALAD:

1 Whole pre-cooked chicken found at the market, de-boned and shredded

1 head Napa cabbage, washed, outer leaves removed and sliced into shreds

1 head Romaine lettuce, washed, outer leaves removed and slice into shreds

1 bunch green onions, washed, remove 1/2 of the top green parts and slice thinly

Shredded carrots, I buy pre-washed, ready to go. Use to your liking. 

Toasted Almonds (I buy mine at Trader Joe's already toasted) Use the amount you would like.

1 15-ounce can mandarin oranges, drained

1 small package won ton wrappers (found in the cold case at your market)

Canola oil to cook won tons

DRESSING:

1/4 cup granulated sugar (make sure it is a full measurement)

2 teaspoons salt

1-teaspoon ground pepper

1/2 teaspoon ground ginger

2 tablespoons sesame oil (found in the oil or Asian section of your market)

6 tablespoons rice wine vinegar (no substitutions please, must be rice wine vinegar)

1/2 cup canola oil

Step 1:

Make won ton strips. Cut 1/2 of the won ton wrappers into 4 strips each. You can cut a bunch at a time. 

Using a small deep saucepan, over medium high heat, add 2 inches of canola oil. Test the hotness of oil with 1 won ton strip. When oil turns won tons golden brown, remove  and drain on paper towels. THIS WILL GO QUICKLY! 

Make the dressing in a lidded jar (shake well) or blender. 

Add 1/2 of the dressing to the salad. Mix well. Taste to see if you have enough dressing. Add more dressing if needed. Be sure to mix in the toasty won ton strips. 

Interesting Fact:

USC and UCLA ran studies on diets that were rich in salads and raw vegetables. They found those studied had folic acid, vitamins C & E, lycopene, and alpha and beta carotene in their blood streams. This shows the quickness of our bodies to assimilate healthy foods.