I got this recipe from a gal named Bev. Im not sure where its origin is, but I am pretty sure it was not Bev. It has become my daughter Paige’s favorite dinner. She always asks me to make enough for her to take home. The dressing is a perfect combination of the sweet and sour. My kitchenaide seems to do the best job of mixing it. A hand mixer would work well also. There is some prep. to it, but I usually do it the night before so all I have to do is whip up the dressing and the salad.
Once again, I didn’t get a picture of the salad. I will make sure to take one the next time.
Optional: You could make the baked flour tortilla bowl to place the salad in for presentation
Bev’s Chinese Chicken Salad
1/2 cup canola oil
1/2 cup cugar
1 1/2 tsp. salt
1 tsp. pepper
Fresh ginger root
1 head of iceburg lettuce
4 hearts of romaine lettuce
8 chopped green onions
1 pkg. (approx 1 cup) sliced almonds
1 sm. jar sesame seeds
1 pkg. wonton wrappers or skins
2-3 boneless skinless chicken breasts
Preparation (often dont the night before)
Spread sesame seeds in a single layer on a cookie sheet. Back for about 2 hours at 200-250 degrees till golden brown. (take care not to bake too quickly)
Spread sliced almonds in a single layer on a cookie sheet. Bake for 2 hours at 200-250 degrees until golden brown. (take care not to bake too quickly)
Steam chicken breasts in sauce pan with water and chopped fresh ginger for approx. 20-30 minutes. A rice steamer works beautifully for this step. Let cool and shred with a fork.
Deep fry won ton wrappers in oil in a sauce pan.
Mix dressing ingredients and refrigerate until ready to use.
Assemble ingredients in large salad bowl. Wait until minutes prior to eating to add dressing and toss the salad. (You will likely not need all the dressing, but add to personal taste)