Asian Chicken Salad

 

Ingredients

• 1/4 cup soy sauce
• 1 teaspoon sugar
• 2 cups cubed cooked chicken
• Oil for deep-fat frying
• 12 wonton wrappers, cut into thin strips
• 1 large bunch green leaf lettuce, chopped (about 12 cups)
• 10 large fresh mushrooms, thinly sliced
• 4 green onions, chopped
• DRESSING:
• 1/2 cup canola oil
• 1/3 cup white wine vinegar
• 1/4 cup sugar
• 1 tablespoon soy sauce
• 1 teaspoon salt
• 1/2 teaspoon pepper

Directions

• In a large resealable plastic bag, combine soy sauce and sugar. Add chicken; seal bag and turn to coat. Refrigerate overnight.
• Just before serving, in a electric skillet or deep-fat fryer, heat oil to 375°. Fry wonton strips for 1-2 minutes or until golden brown. Drain on paper towels.
• In a large salad bowl, combine the lettuce, mushrooms and onions. Add the wonton strips and chicken with any remaining soy sauce mixture.
• In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Drizzle 1/2 to 3/4 cup over salad; toss to coat. Save remaining dressing for another use. Yield: 15 servings.