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!