Chinese Chicken Salad With Crispy Won Ton Strips

  1. Slice grilled chicken breasts into thin strips, refrigerate until ready to use.
  2. Deep fry won ton pi strips in batches that will fit in your pot without crowding, until golden brown, turning once. Each batch takes just a minute or so. Drain on paper towels. You may do this step a few days in advance. Refrigerate cooked won ton strips in a Ziploc bag until ready to use.
  3. Toss together napa and red cabbage, carrots, sliced snow peas if using, and scallions. Keep chilled in the refrigerator.
  4. For the dressing, combine vinegar through sesame seeds in a large jar. Add a few grinds of pepper if you wish. The dressing can be made up to a few days in advance. Remove from the refrigerator an hour before serving the salad. Shake well.

chicken breasts, cabbage, red cabbage, carrot, blanched, green onions, rice vinegar, sweet mirin, soy sauce, sesame oil, canola oil, brown sugar, sesame seeds, freshly ground black pepper, cilantro

Taken from food52.com/recipes/81294-chinese-chicken-salad-with-crispy-won-ton-strips (may not work)

Another recipe

Switch theme