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!