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Saturday, May 31, 2008

Asian Chicken Salad

Since I have a husband who works long days in the heat during the summer, the last thing he wants for dinner is a hot meal. I have had difficulty creating a cool summer menu, so I am thrilled to be adding this to our list of regulars. It can be served in a dainty portion as a course salad for a fancy dinner, or it can be piled high to feed a hungry man at the end of a long day.

1 package large egg roll wrappers
2 Tbsp slivered almonds
2 Tbsp sesame seeds
2 chicken breasts, cooked and shredded or diced
1/8 cup soy sauce
2 tsp sugar
1 head romaine lettuce
1/2 bunch green onions, finely chopped
1 can mandarin oranges, drained
Chow mein noodles, to taste

Dressing Ingredients:

2 Tbsp sugar
1 tsp salt
1/2 tsp pepper
1/4 cup vegetable oil
4 tsp sesame oil
3 Tbsp rice vinegar

It works well to prepare both the dressing and the chicken marinade in advance to heighten flavor. Combine dressing ingredients in a glass jar and shake well to combine; then let sit in the refrigerator while the chicken marinates. Combine the cooked chicken, soy sauce, and 2 tsp sugar in a plastic bag, allowing them to marinate in the refrigerator for as long as possible. The longer you chill the chicken, the more refreshing and flavorful.

In a 350 degree oven, toast the almonds and sesame seeds until just golden brown. Set aside.

To make decorative wanton bowls for an aesthetic presentation, simply spray a single egg roll wrap with cooking spray on each side and then drape it over an oven-safe bowl. Bake at 350 for 10-15 minutes, or until deep golden brown. Cool for a few minutes on the bowl and then remove to cool completely on a wire rack.

Just before serving, combine the lettuce, almonds, sesame seeds, oranges, chow mein noodles, green onions, chicken, and dressing. Serve immediately in prepared wanton bowls. Enjoy!

1 comment:

Kristin said...

The picture alone makes my mouth water. I also love recipes like this for summer and will be making it soon, and probably often.