- Cook Time
- Prep Time
- 6 ServingsServings
- 1/4 c. soy sauce
- 1/2 c. canola oil
- 1/4 c. seasoned rice wine vinegar* or white wine vinegar
- 1/4 c. hoisin sauce
- 1 tsp. dried red chile flakes (optional)
- 2 Tbsp. granulated sugar
- Freshly ground black pepperSalad
- 2 tbsp. pure sesame oil
- Peanut or canola oil for frying
- 1/2 pkg. wonton skins, separated and sliced into 1/4-inch ribbons
- 3 c. shredded roast chicken, white and dark meat
- 1/2 c. California raisins
- 1/4 c. toasted sliced almonds
- 8 c. shredded Iceberg lettuce
- 1/2 c. thinly sliced green onions
- 1/3 c. chopped cilantro
- Large red leaf lettuce leaves for lining plates
1 Whisk together the dressing ingredients and set aside. Be sure the sugar has dissolved before serving.
1 Heat 1 1/2 inches oil in large saucepan until hot but not smoking (325°F to 350°F).
2 Divide the wonton stips into three or four batches.
3 Do not crowd the pan. Fry one batch at a time, stirring occasionally until crisp and light golden brown.
4 Drain on paper towels and set aside. Repeat till all are done.
5 Just before serving, gently toss all the remaining salad ingredients with the crispy wontons in a large mixing bowl with enough of the dressing to coat.
6 Line 6 salad plates with lettuce leaves and divide the salad equally among the plates. Pass additional dressing.
Source: Chef Roy Harland and California Raisin Marketing Board