Oriental Chicken Salad

Salad ingredients 2 heads of lettuce (red leaf, romaine, iceberg, Bibb) washed and torn 4 chicken breast filets 8 green onions 2 small bags of sliced almonds, slightly toasted 3 packages wontons, sliced into strips and fried in peanut oil ¼ cup sesame seeds ¼ cup chopped, fresh cilantro

Dressing 4 Tbsp. sugar 2 tsp. salt 4 Tbsp. sesame oil (located in the oriental food section at the grocery store) 6 Tbsp. salad oil 6 Tbsp. red wine vinegar 2 ½ Tbsp. black pepper

Chicken may either be grilled (seasoned with Tony Crechare’s) or lightly breaded in flour and then sautéed in olive oil. Slice chicken after it has cooled into thin strips. Heat about 2 inches of peanut oil in a skillet and lightly brown wonton strips. Drain on paper towels to remove excess oil. Store in airtight container. Toast almonds in a single layer at 300 degrees until lightly brown (about 5-7 minutes). Mix all ingredients in a large bowl and toss sever times.

Mix dressing ingredients. Prior to serving salad, shake dressing very well. Pour small amounts over salad, toss, and then add a bit more dressing, if needed. The dressing coats very well, so you may only use half of the dressing recipe for two heads of lettuce.