This may be one of my favorite salads that I created last summer. That disclaimer makes me feel like my Uncle when I would try to get him to admit I was his favorite niece. He would always say “you’re my favorite niece who is working here tonight.” Back to the salad, it uses the Asian Marinated Chicken and Lemon Ginger & Garlic Vinaigrette recipes that I posted over the last couple of weeks. I believe this was the first salad recipe that my Dad picked out from the list of recipes and ideas that I brought for the week.
I’ve established in recent posts how much we loved the chicken and dressing that are going on this salad. We’re finally pulling this together on a bed of spring greens, fresh snow peas, matchstick carrots, red peppers, cilantro, mandarin oranges and homemade sweet and salty wonton strips.
Here’s what you need:
You’ll need the Asian Marinated Grilled Chicken Thighs and Lemon Ginger & Garlic Vinaigrette recipes that I’ve previously posted.
The first thing we’re going to do is take a look at how I made the wonton strips. Here’s what you need:
Cut a stack of wontons into strips. Don’t worry about making more than you think you need, I promise you’ll want to taste a few to get the seasoning right, and then maybe a few more. These things are kind of addictive. Both dad & I would grab a couple as we walked them in the kitchen from when I made them in early afternoon until dinner time.
Heat about an inch to an inch and a half of oil in a small pan sauce pan over medium heat to about 350 degrees Just enough to fry a couple layers of the wonton strips. To see if the oil is hot enough, fry a test wonton strip to see if bubbles right away or use a thermometer. Drop a handful of wonton strips into the hot oil.
Cook turning with a slotted spoon until golden brown. Remove to paper line plate and season with kosher salt and cinnamon sugar mixture. Continue frying the rest of the wonton strips in batches.
To prepare the salad, cut the cooked Asian Marinated Chicken off the bone into bite-sized pieces.
In a salad bowl or dinner plate, lay down a nice bed of spring greens and toss with dressing.
Top salad with chicken, snow peas, carrots, red pepper, mandarin oranges, cilantro and wonton strips.
- 12 wonton wrappers, cut into strips
- Cinnamon-sugar mixture
- Kosher salt
- Oil for frying
- Spring lettuce mix
- Snow peas, halved
- Matchstick carrots
- Red bell pepper, sliced into short strips
- Small can of mandarin oranges, drained
- Cilantro leaves
- Lemon ginger & garlic vinaigrette
- Asian Marinated Grilled Chicken Thighs
- Heat an inch to an inch and a half of oil in a small saucepan to about 350 degrees. Fry wonton strips in several batches, turning with a slotted spoon to keep ensure they become golden on both sides. Fry until golden brown. Remove to a paper towel lined plate and sprinkle with salt and cinnamon-sugar mixture.
- Cut chicken thighs into bite sized pieces.
- In a bowl add spring greens and toss with vinaigrette. Top with remaining salad ingredients.
- Enjoy.
- Use the following recipes for the Grilled Chicken Thighs and Dressing:
- http://gravelanddine.com/asian-marinated-grilled-chicken-thighs/
- http://gravelanddine.com/lemon-ginger-garlic-vinaigrette/
Leave a Reply