From the Panhandle's home for good news and great mornings, Chef Bud Andersen's recipe for Asian Sesame Chicken Salad.
Ingredients2 each wonton wrappers2 Tblspn sliced almonds, toasted4 Cups romaine lettuce, torn into bite size pieces1 Tblspn fresh cilantro, chopped4 oz grilled chicken breast, sliced on the bias1 Tblspn McCormick sesame seeds (black sesame seeds are optional) 1/4 C rice wine vinegar 1/4 C toasted sesame oil2 Tblspn Kikkoman soy sauce1 tsp toasted sesame seeds1 tsp McCormick crushed red pepper flakes 3/4 C canola or vegetable oil
PreparationIn a deep skillet, pour some canola oil, cut wonton wrappers into 1/4 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 3/4 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!