Chinese Chicken Salad
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Chinese Chicken Salad
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| Servings |
| 6-8 |
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Ingredients
Dressing
- 1/4cup balsamic vinegar or Chinese dark rice vinegar
- 3tablespoons sesame paste or peanut butter
- 3tablespoons walnut oil
- 1tablespoon sesame oil
- 2tablespoons soy sauce
- 1teaspoon hot pepper sauce
- 2tablespoons sugar
- 1/2teaspoon black pepper
Main Ingredients
- 4cups iceberg lettuceshredded
- 2cups cooked chickenshredded
- 1 small carrotjulienned
- 1/2 cucumberpeeled, seeded, julienned
- 2tablespoons cilantrochopped
- 2tablespoons fresh basilfinely shredded
Other Ingredients
- Vegetable oil for deep-frying
- 12 wonton wrapperscut into 1/4-inch wide strips
- 2tablespoons walnut oil
- 2tablespoons sugar
- 1/2cup walnut halvestoasted
Instructions
- Combine the dressing ingredients in a salad bowl and whisk until smooth. Combine the salad ingredients in a large bowl, cover, and refrigerate until ready to serve.
- Set a wok over medium-high heat and add oil to a depth of about 2 inches. Heat the oil to 360’F. Fry the wonton strips until golden brown, about 15 seconds. Remove them with a skimmer and drain on paper towels.
- Place a wide frying pan over medium heat until hot. Add the walnut oil, swirling to coat the surface. Add the sugar, stir until it dissolves, add the walnuts, and stir until the nuts are coated with caramelized sugar. Immediately transfer the walnuts to a foil-covered plate and separate them with two forks.
- Just before serving, pour the dressing over the salad and toss to coat evenly. Serve the salad in a wide shallow bowl, surrounded with the wonton strips. Scatter the glazed walnuts over the top.
Recipe Notes
From Everybody’s Wokking by Martin Yan. Copyright 1991 by Martin Yan. (Harlow & Ratner).