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Chicken Won-ton Salad
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What Can I Bring?
Perfect for: Light suppers, luncheons.
Make and take: Assemble salad, except place dressing in a separate container. Add dressing just before serving.
Made famous by: Sherry Cohen of Alpharetta, who said she once served it to a visiting Brazilian family, and they now sell it at a restaurant in Rio de Janeiro. "The recipe is a secret there, but I will share it with the Journal, " she said.
Hands on time: 30 minutes Total time: 40 minutes Serves: 6
Ingredients:
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3 skinless boneless chicken breast halves
Cooking oil
1/2 pound ( 1/2 package) won-ton wrappers
2 tablespoons sesame seeds
1/2 cup slivered almonds
1/2 cup vinegar
1/2 cup granulated sugar
2 teaspoons salt
1 teaspoon pepper
1/4 cup salad oil or sesame oil
1/2 head iceberg lettuce, torn
4 green onions, chopped
Instructions:
Coat the bottom of a large saucepan with cooking spray. Place over medium-high heat; add chicken breast halves. Cook 3 to 4 minutes on each side, then add enough water to cover bottom of pan. Cover pot, reduce heat to medium-low and cook until chicken is tender, about 20 minutes. Remove breasts and let cool to room temperature. Cut into bite-size pieces.
While chicken breasts cook, heat 1 inch oil in fryer or deep pot. Slice won-ton wrappers into 1/2-inch-wide strips. Drop a small quantity at a time into the hot oil. Cook until lightly brown, just a few seconds. Drain on paper towels.
Place a small heavy frying pan over medium-high heat. Do not add any oil. Add sesame seeds and cook, stirring, until lightly toasted, about 5 minutes. Transfer sesame seeds to a bowl, and then add almonds to the same pan. Cook, stirring, until lightly toasted, about 5 minutes. Remove from heat and set aside.
In a small saucepan, heat the vinegar and sugar, stirring occasionally, until sugar is dissolved. Remove from heat; whisk in salt, pepper and oil.
To assemble the salad, place torn lettuce leaves in a bowl. Top with chicken, fried won-ton strips and almonds. Drizzle with dressing, and garnish with sesame seeds and green onions.
While chicken breasts cook, heat 1 inch oil in fryer or deep pot. Slice won-ton wrappers into 1/2-inch-wide strips. Drop a small quantity at a time into the hot oil. Cook until lightly brown, just a few seconds. Drain on paper towels.
Place a small heavy frying pan over medium-high heat. Do not add any oil. Add sesame seeds and cook, stirring, until lightly toasted, about 5 minutes. Transfer sesame seeds to a bowl, and then add almonds to the same pan. Cook, stirring, until lightly toasted, about 5 minutes. Remove from heat and set aside.
In a small saucepan, heat the vinegar and sugar, stirring occasionally, until sugar is dissolved. Remove from heat; whisk in salt, pepper and oil.
To assemble the salad, place torn lettuce leaves in a bowl. Top with chicken, fried won-ton strips and almonds. Drizzle with dressing, and garnish with sesame seeds and green onions.
Notes:
Cohen likes to add some monosodium glutamate to the dressing to boost the flavor.
There are several pieces to this recipe, but it all comes together pretty quickly.
There are several pieces to this recipe, but it all comes together pretty quickly.
Nutrition:
Per serving: 438 calories (percent of calories from fat, 42), 20 grams protein, 45 grams carbohydrates, 3 grams fiber, 21 grams fat (2 grams saturated), 36 milligrams cholesterol, 572 milligrams sodium.
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