Won-ton Chicken Salad
From: Back Pocket Creations
Time: 45 minutes
Yields: 10 if serving for a main dish. 20 or more if serving as a side dish.
4 chicken breasts (cooked and cut up into bite size)
2 heads lettuce chopped
2 small cans sliced water chestnuts, drained
6 whole green onions (use entire onion)
2 small cans mandarin oranges, drained
3 stalks celery, chopped
1 C sliced almonds, browned in 1T butter.
1/3 pkg. won ton skins (cut in 1/8ths) and deep fried in hot oil until
1/2 C. Sugar
4 tsp. salt
1 tsp. garlic powder
1 tsp. pepper
3/4 C. vegetable oil
3/4 C. rice vinegar
2 tsp sesame seeds
1/2 tsp sesame oil
Pour vegetable oil in to a large frying pan, enough oil to fill the entire bottom of the pan, about a 1/4 inch up. Turn on heat. While oil is heating up cut each won-ton into 8 pieces. Once the oil is hot, throw in about 15-20 pieces stir around with metal tongs until the are barely brown, remove them as quickly as possible onto a paper towel, repeat with remaining won-tons.
In a medium frying pan, melt 1 T butter, add almonds and stir to coat. Let almonds brown, about 15 minutes, stir often.
Add lettuce, chicken and the rest of the salad ingredients into a large bowl, adding won-tons and almonds last.
In a bowl or a shaker cup add all the dressing ingredients and combine well. Pour over salad and enjoy!