2 pieces chicken breast, boiled or grilled, then cubed
1 pack salad-in-a-bag (approx. 200g)
20 wonton skins, sliced 1/2" and fried crisp
1 medium red bell pepper, slivered
1/4 cup roasted peanuts, coarsely chopped
6 tbsp vinegar
1 tbsp light soy sauce
1 tbsp Worcestershire sauce
1 tbsp honey or syrup
2 tbsp hoisin sauce
1 tsp chili garlic sauce
2 tbsp sesame oil
4 tbsp vegetable oil
1 tsp sesame seeds, toasted
1. Make dressing: combine all ingredients and mix with wire whisk.
2. Deep-fry wonton skins over medium to low fire until golden. Drain on paper towel
3. In a salad bowl, mix together chicken breast, lettuce and bell pepper. Toss with a little salad dressing. Add the wonton skins and peanuts and toss again with a little more dressing. Serve immediately.
Serves 4 - 6.
Update: Yummy salad!! I declare this recipe a success. I just crossed out the instruction to refrigerate the dressing, because when I did that, the dressing coagulated and I had to microwave it for 20 seconds to turn it back into a liquid dressing. I also cut down the number of sheets of wonton wrapper. Twenty would've been enough.
The dressing is very tasty, and you may want to keep the dressing recipe on hand for simple green salads as well.
We served this salad with Easy Stir-fried Beef in Oyster Sauce, Stemaed Fish and Chinese Sauce and steamed rice, for a Chinese-themed meal.