Chinese Chicken Salad

Antonia Lofaso

Chinese Chicken Salad

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    1 cup unseasoned rice wine vinegar 2 pinches black pepper
    1 tablespoon sesame oil 1/4 12-ounce package square wonton noodles, cut in -inch strips
    1/2 cup sugar 4 cups peanut, canola or vegetable oil
    4 tablespoons peanut, canola, or vegetable oil 1 head romaine lettuce, rough chopped
    2 tablespoons toasted white sesame seeds 1 head Chinese cabbage, shredded
    2 8-ounce rib-in, skin-on chicken breasts 1/4 medium red onion, thinly sliced
    2 tablespoons olive oil 4 tablespoons chopped cilantro
    2 teaspoons salt 1 1/2 tablespoons chopped pickled ginger


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    • 1

      For the dressing: Put rice wine vinegar, sesame oil, sugar, sesame seeds, and peanut oil in a jar.  Shake well, until the sugar is dissolved.  If you don’t have a jar handy, just whisk the dressing ingredients in a medium bowl until the sugar is dissolved.

    • 2

      For the salad: Preheat the oven to 475°F.

    • 3

      Rub each chicken breast with 1 tablespoon olive oil.  Season with the salt and pepper.  Place the breasts on a baking sheet and bake for 17 minutes.  Remove from the oven and let rest for 5 minutes.  Remove the skin and bones and discard them.  Shred the chicken.

    • 4

      While the chicken bakes, you can get started on the rest of the salad.  In a 2-quart sauce pot, heat the four cups peanut oil on medium-high to 325°F.  Add the wonton strips and stir with a slotted spoon for 1 minute, or until lightly browned.  Remove the strips from the oil and drain on a paper towel covered plate.

    • 5

      Combine the lettuce, cabbage, onion, cilantro, and pickled ginger in a large bowl.  Add the shredded chicken and about ¾ of the wonton strips.

    • 6

      Pour the dressing over the salad and toss well.  Garnish with the rest of the wonton strips and serve.

    • 7

      To put a fun twist on this meal, I like to use chopsticks, and serve the salad in Chinese take-out boxes.  You can find the boxes at most party supply stores.

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