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Weekend Recipe....Asian Sesame Chicken Salad

And this is the deliciousness that I simply devoured for lunch, and a great way to use up leftover chicken!



    2 wonton wrappers
    Canola oil, for frying
    2 tablespoons sliced almonds
    4 cups romaine lettuce, torn into bite-size pieces,
    { loosely packed }
    1 tablespoon fresh cilantro, chopped
    3 ounces boneless, skinless chicken breast,
    grilled and sliced thinly on a bias
    ¼ cup Asian Sesame Dressing {recipe follows}
    1 tablespoon sesame seeds

    Asian Sesame Dressing
    Makes 1 ¼ cups

    ¼ cup rice vinegar
    ¼ cup toasted sesame oil
    2 tablespoons soy sauce
    1 teaspoon toasted sesame seeds
    1 teaspoon crushed red pepper flakes
    ¾ cup canola or vegetable oil



    1. Preheat the oven to 350°F. To prepare wonton strips, cut wonton wrappers      
into 1/4 inch strips. In a deep skillet, pour canola oil to a depth of 2 to 3 inches. 
Heat oil to 365°F. Carefully drop wonton slices into hot oil and fry for about 
30 seconds, or until crisp and golden. Remove with slotted spoon,  and      
drain on paper towels.

2. Arrange almonds in a single layer on a sheet pan. Toast in the oven for 5 minutes, 
toss nuts, then toast for an additional 5 minutes, or until golden. 
Remove from pan to cool.

3. To make the salad, toss the lettuce, cilantro, wonton strips, chicken, and dressing 
in a large mixing bowl until combined. Place the mixture on a serving plate. 
Sprinkle with sesame seeds and almonds and serve.

 Asian Sesame Dressing:
1. Combine all ingredients except canola oil in a medium mixing bowl with a wire whisk.

2. Once ingredients are combined, slowly pour in the oil while whisking to form an emulsion.

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