There are so many recipes out there for Chinese Chicken Salad, but this is my go-to recipe. The secret to this salad is the dressing. I swear you could dump this dressing on some lettuce and convince even the biggest salad-hater to eat it. Whenever I make this dressing, I always save the leftovers in the fridge to brighten up my salad for lunch the next day.
The recipe I’m sharing is my staple, but over the years I have been inspired by my friends’ and families’ versions. The beauty of this recipe is it that you can include whatever you like!
2 chicken breasts, cooked and chopped into small cubes
1 small head of iceberg lettuce, chopped
1 cup sugar snap peas, julienned
½ cup slivered almonds
¼ cup olive oil
3 T Japanese vinegar
2 T sugar
1 T sesame oil
1 tsp. salt
pepper to taste
24 wonton wrappers (found in produce with Asian foods)
Spray muffin tin with oil. Place one wonton wrapper in each muffin tin and push down to form a cup. Lightly spray each wrapper with oil. Bake at 325 degrees until golden brown.
Combine all the dressing ingredients and blend well.
Toss salad ingredients together. Pour salad dressing over salad, a little at a time, until it is dressed to your liking.
When wonton cups are cooled, fill with salad.
Recipe by Gale