Chinese Chicken Salad

 

My dad’s mother was an elegant woman who used to take in fashion shows at Bullocks Wilshire, followed by a ladies lunches in the adjoining Tea Room. In those days, Chinese Chicken Salad—a Southern California invention—was all the rage. Naturally, my grandmother had her own spin on the classic (thinly sliced mushrooms), and her recipe for Chinese Chicken Salad remains one of my all-time favorite meals. It makes for a perfect Saturday lunch and all the better if accompanied by a very cold glass of Chablis and a very good girlfriend or two.

Mama’s Chinese Chicken Salad

For the salad:

2 cups canola oil

12 wonton skins, sliced

2-3 sliced fresh mushrooms

1 cup cooked chicken breast, shredded

1 head romaine lettuce, sliced

2 green onions, chopped

3 tablespoons toasted sesame seeds

½ cup toasted slivered almonds

2 tablespoons chopped cilantro

 

For the dressing:

¼ cup seasoned rice vinegar

½ cup vegetable oil

1 1/2 teaspoons sesame oil

2 tablespoons agave nectar

¼ teaspoon black pepper

½ teaspoon salt

Heat about 2 cups canola until it reaches 375. Fry wonton slices for about 45 secs, or until crispy and golden, remove with slotted spoon and then drain on paper towels.

Add wontons and remaining salad ingredients to large bowl. In a separate bowl, mix together dressing ingredients and then toss with salad. Serve.

About these ads