Easy Crispy Wonton Chicken Salad!
No oven needed to make this delicious main course salad!
Ingredients
For the salad dressing:
- 3 tablespoons rice vinegar
- 3 tablespoons sesame oil
- 2 tablespoons apricot preserves
- 2 tablespoons mayonnaise
- 1 tablespoon soy sauce
- 1 teaspoon chili powder
- 1/2 teaspoon onion powder
- kosher salt
For the salad:
- 8 ounces shredded cooked chicken
- 8 wonton wrappers
- vegetable oil
- kosher salt
- 2 romaine hearts, coarsely chopped into bite-size pieces
- 4 scallions, coarsely chopped
- 1 cup EACH fresh cilantro and mint leaves, coarsely chopped
Instructions
Make the salad dressing:
- Whisk the dressing ingredients in a large bowl, season with salt.
Make the salad:
- Toss the chicken in the dressing.
- Heat 1 inch of oil in a large pot over medium-high heat to 350 degrees (see Notes, below). Use a sharp knife to cut the wontons into 4 strips in one direction, then in half in the other direction. Cook the won ton strips, stirring frequently, till puffed up and golden brown. Transfer with a slotted spoon to a paper towel lined plate. Season with salt.
- Add the romaine, scallions, cilantro, mint and half the crispy wonton strips to the chicken and toss to coat. Top with the remaining wontons and any remaining dressing from the bowl and serve immediately.
Notes
- This recipe originally appeared in The New York Times.
- No kitchen thermometer? No problem! Place a popcorn kernel in the pot along with the oil. Popcorn pops at 355 degrees so when it pops the oil is ready!
Nutrition
Serving: 1gCalories: 647kcalCarbohydrates: 37gProtein: 35gFat: 40gSaturated Fat: 7gPolyunsaturated Fat: 17gMonounsaturated Fat: 14gTrans Fat: 0.03gCholesterol: 94mgSodium: 886mgPotassium: 692mgFiber: 4gSugar: 11gVitamin A: 10479IUVitamin C: 11mgCalcium: 96mgIron: 4mg
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