Good Life, Good Food: Asian Sesame Chicken Salad

      Chef Bud Andersen appears on the Panhandle's #1 morning show, Daybreak, every Monday morning.

      From the Panhandle's home for good news and great mornings, Chef Bud Andersen's recipe for Asian Sesame Chicken Salad.

      2 each wonton wrappers

      2 Tblspn sliced almonds, toasted

      4 Cups romaine lettuce, torn into bite size pieces

      1 Tblspn fresh cilantro, chopped

      4 oz grilled chicken breast, sliced on the bias

      1 Tblspn McCormick sesame seeds (black sesame seeds are optional)

      ¼ C rice wine vinegar

      ¼ C toasted sesame oil

      2 Tblspn Kikkoman soy sauce

      1 tsp toasted sesame seeds

      1 tsp McCormick crushed red pepper flakes

      ¾ C canola or vegetable oil

      In a deep skillet, pour some canola oil, cut wonton wrappers into ¼ inch strips. Carefully drop the wonton strips into oil and fry for 30 seconds, or until crisp and golden remove with a slotted spoon and drain on paper towels.

      Combine rice vinegar, sesame oil, soy sauce, toasted sesame seeds and crushed red pepper flakes in a medium bowl and mix with a whisk.

      Once ingredients are combined, slowly pour in the ¾ C of canola oil while whisking to form and emulsion.

      Toss Romaine lettuce, cilantro, wonton strips, grilled chicken and dressing in a large mixing bowl until combined. Place salad mixture on a serving plate. Sprinkle with black sesame seeds and almonds before serving for a light and unique flavored salad!