MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Crispy Wonton Chicken Salad
Categories: Poultry, Pastry, Vegetables, Chiles, Herbs
Yield: 2 Servings
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3 tb Rice vinegar
3 tb Toasted sesame oil
2 tb Peach or apricot preserves
2 tb Mayonnaise
1 tb Soy sauce
1 ts Chilli spice mix
1/2 ts Onion powder
Salt
MMMMM---------------------------SALAD--------------------------------
8 oz Cooked chicken meat;
- in bite-size pieces
8 Wonton wrappers
Oil; for frying
Salt
2 Romaine hearts;
- coarse chopped
4 Scallions; coarse chopped
1 c Fresh cilantro leaves
- with tender stems;
- coarse chopped, packed
1 c Fresh mint leaves;
- coarse chopped, packed
Dressing:
In a large bowl, whisk together the vinegar, sesame oil, peach
preserves, mayonnaise, soy sauce, chili powder, and onion powder,
and season to taste with salt.
Add the chicken to the dressing and toss.
Wonton Wrappers:
Cut the squares into 1/2" strips, then cut those strips in half
crosswise to shorten them. In a medium saucepan, heat 1" oil over
medium to 350°F, or until a wonton strip immediately bubbles when
added. Carefully add the wonton strips to the hot oil and, stirring
constantly with a slotted spoon, fry until puffy and golden,
30 seconds to 2 minutes. Transfer the crispy wontons to a paper
towel-lined plate and season with salt.
Salad:
Add the chopped romaine, scallions, cilantro, mint, and half of the
fried wontons to the bowl with the dressed chicken, and toss to
combine. Season with salt as needed. Top with the remaining fried
wontons and serve immediately.
Recipe by Eric Kim
Recipe FROM:
https://cooking.nytimes.com
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