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Crisp Wonton Salad

Italian.Chef's picture
Ingredients
  Spinach 12 Ounce, rinsed
  Salad oil 5 Teaspoon
  Onion 1 Small, thinly sliced
  Sliced celery 1⁄2 Cup (8 tbs)
  Carrot 3 Ounce, cut into 1 inch long matchstick pieces
  Chopped ginger 1 Tablespoon
  Water 2 Tablespoon
  Chicken breast 1 Pound, skinned, boned, and cut into 1/4-inch-thick bite-size strips
  Canned sliced water chestnuts 5 Ounce, drained (1 Can)
  Salted roasted peanuts 1⁄2 Cup (8 tbs)
  Sliced green onions 1⁄2 Cup (8 tbs) (Including Tops)
Directions

Prepare Crisp Won Ton Strips and Sesame-Lemon Dressing; set aside.
Pat spinach dry.
Remove and discard stems; cover and refrigerate leaves while preparing salad.
Place a wide frying pan or wok over medium heat.When pan is hot, add 2 teaspoons of the oil, then the sliced small onion; cook, stirring occasionally, until onion is pale golden (2 to 3 minutes).
Add celery, carrot, ginger, and water; cover and cook, stirring occasionally, until carrot is tender-crisp to bite (3 to 4 minutes).
Transfer the vegetable mixture to a bowl and set aside.
Add 2 teaspoons more oil to pan and increase heat to high.
Add half the chicken strips.
Cook until browned on bottom, then stir-fry until meat is opaque throughout; cut to test (about 3 minutes).
Add chicken to vegetables.
Heat remaining 1 teaspoon oil in pan; add remaining chicken and cook as just directed.
Then pour chicken-vegetable mixture from bowl back into pan; add water chestnuts, peanuts, and 3 tablespoons of the dressing.
Stir-fry until hot (about 3 minutes).
Divide spinach among 4 or 5 dinner plates; top with Crisp Won Ton Strips.
Spoon hot chicken mixture over won tons; sprinkle with green onions.
Offer remaining dressing to add to salad to taste.

Recipe Summary

Cuisine: 
Asian
Course: 
Side Dish
Method: 
Fried
Dish: 
Salad
Ingredient: 
Chicken

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