Chinese Chicken Salad

[ prep 5 min | cook 40 min ]

Recipe from: Marian Wong

As prepared and shared by: Lester Wong

All quantities are approximate.

WHAT YOU NEED

  • 4 chicken breasts

  • 4 heads romaine lettuce

  • 1-2 bunches green onion

  • 1 pack wonton wrappers

  • 1-2 C peanut oil

  • sesame oil

  • soy sauce (not pictured)

  • toasted sesame seeds

Step 1: parboil the chicken

Bring a large pot of water to boil. When boiling, add chicken breasts. Bring water back to a boil and then immediately reduce heat so the water is barely boiling.

Parboil for about 20-25 minutes until chicken is cooked through. Remove chicken from heat and set aside to cool.

Cook time: 20-25 minutes

Step 2: MAKE wonton crisps

While the chicken is cooking, cut wonton wrappers into small pieces. (Cut in half one way, and then cut those two rectangles into 6-8 pieces each).

Heat oil in wok. When hot, add a small handful of wonton wrappers. Deep fry until golden brown (about 10-15 seconds), separating pieces as needed. Using a slotted spoon, remove wontons from oil and place on paper towels.

Continue frying in small batches until all wonton pieces are fried. Add more oil as needed.

*Note: Wontons will continue to cook once you remove them from the oil, so don’t overcook them.

Step 3: PREPARE VEGGIEs & meat

Chop romaine lettuce. Slice green onions at an angle. Place in salad spinner to rinse and mix together.

Shred chicken with two forks or your fingers. (Dad says fingers get you better shredding results — just be sure to have a bowl of ice water nearby to cool your fingers off if the chicken is still hot!).

Add sesame oil and soy sauce directly to the shredded chicken and mix together. Aim for a 3:1 ratio of sesame oil to soy sauce.

Sprinkle with sesame seeds and mix together.

*Note: In addition to the soy sauce, you can add salt to the chicken, if needed.

Step 4: MAKE SALAD

Grab a plate. Add a layer of greens, topped with chicken, and then wontons on top.

Enjoy!

LUNCH’S READY!