Chinese Chicken Salad
Simple and refreshing, this copycat recipe is based on my favorite salads from Santa Monica's Feast from the East and California Chicken Cafe.
Ingredients
For the Salad:
- 6 3- inch wonton skins sliced into ¼″ strips
- 2 tablespoons canola or corn oil for frying
- 4 cups chopped romaine lettuce
- 1 cooked chicken breast shredded
- 2 green onions chopped
- ¼ cup sliced almonds toasted lightly
- 1 tablespoon sesame seeds
- 2 cups cooked fusilli pasta noodles cooled
For the Dressing:
- 1 ½ tablespoons grapeseed oil (or canola oil)
- 6 tablespoons seasoned rice vinegar
- 1 teaspoon sesame oil (add more to taste if you prefer a strong sesame flavor)
- 1 ½ teaspoons granulated sugar
- 2 teaspoons light soy sauce
- 2 tablespoon sesame seeds
- ½ teaspoon fresh ground pepper
- ⅛ teaspoon kosher salt
Instructions
- Heat canola or corn oil in a skillet over medium-high heat. When oil starts to shimmer, fry the wonton skins in batches of 5-7 strips for 30 seconds each side or until lightly browned, working quickly so they don’t burn. Remove from the oil and drain on paper towels until cooled.
- In a large bowl, combine lettuce, chicken breast, green onion, almonds, and pasta.
- Add the dressing ingredients to a jar with a tight-fitting lid and shake until well mixed or whisk in a small bowl until the sugar dissolves.
- Dress the lettuce mixture with 2-3 tablespoons of sesame dressing and top with more sesame seeds, wonton strips, and serve.