Thought I’d share a quick salad favorite, since it’s summer and all.
I have two Oriental chicken salads on my recipe list – one from my mother-in-law Pat that has been a go-to for years (Oriental Chicken Salad #1) and another that I got from my friend Brittany ages ago after eating it at a baby shower (Oriental Chicken Salad #2). They are both delish and easy! The thing I love about Brittany’s is the homemade dressing. It’s scrumptious. I also love the homemade fried wonton strips. This week I bought fried wontons and it just was not the same. Go for it, make the strips. You’ll thank me.
Here’s the recipe! Enjoy!
Oriental Chicken Salad #2
From Brittany Reisenberg
- 1 C oil (Jane note: I use canola oil)
- 6 T sugar
- 4 T soy sauce
- 1/2 C apple cider vinegar
- 1 1/2 t. ground ginger
- 3 shots tobasco sauce
- 2 T sesame seed
- 3 cooked chicken breasts, shredded
- 2 small heads iceberg lettuce, chopped (Jane note: I prefer two heads (or 1 if it’s really big) of romaine lettuce, chopped)
- 4 green onions, chopped
- 2 stalks celery, cut diagonally
- 2 small cans mandarin oranges
- 1 pkg fried wonton strips (see below for directions. you can also buy fried wonton strips, usually found in the produce section by all the salad toppers…that’s what I did this week, but the homemade ones are SO much better)
Whisk together the dressing ingredients. Let sit for a few minutes.
Mix salad ingredients. Toss with dressing. EAT! YUM!
To make fried wonton strips – buy wonton wrappers in the produce section of the grocery store. Cut the wrapper squares into thirds to make strips. In large, deep frying pan with enough oil to cover the strips, cook on medium-high heat until strips are brown and bubbly, flipping once during cooking. As I recall, they cook quickly! Drain on paper towels.