Crispy Wonton Chicken Salad Recipes

Steps:

• Lightly spritz both sides of wonton strips with cooking spray; place on a baking sheet. Broil 4-6 in. from the heat for 2-3 minutes or until golden brown. Turn strips over; broil 2-3 minutes longer or until golden brown. Remove to wire racks to cool., For dressing, in a small bowl, whisk the vinegar, canola oil, sesame oil, sugar, salt and pepper; set aside. In a large bowl, combine the romaine, chicken, peppers and tomatoes. Just before serving, drizzle with dressing and toss to coat. Top with wonton strips.

Steps:

• In a large bowl, combine the chicken, carrots and water chestnuts. In a small bowl, combine the cornstarch, water, soy sauce and ginger until smooth. Add to chicken mixture; toss to coat. , Position a wonton wrapper with one point toward you. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Place 1 teaspoon of filling in the center of wrapper. Fold bottom corner over filling; fold sides toward center over filling. Roll toward the remaining point. Moisten top corner with water; press to seal. Repeat with remaining wrappers and filling., Place on greased baking sheets. Combine butter and oil; brush over wontons. Bake at 375° for 10-12 minutes or until golden brown. Serve with plum or sweet-sour sauce.

Steps:

• Place chicken breasts in a bowl, pour teriyaki sauce over them, and coat well. Cover, and refrigerate for 1 hour.
• Preheat an outdoor grill for direct heat.
• For the dressing, place green onions, salt, pepper, and sugar in a blender. Pour in olive oil and rice vinegar. Blend until smooth. Remove to a bowl, cover, and refrigerate until ready to serve.
• Grill chicken, turning, until done. Remove to a cutting board, and cut into strips.
• In a large skillet or wok, warm oil over medium-high heat. Cut wonton wrappers into strips. Fry wonton strips until crisp. Remove to paper towels.
• In a large bowl, toss together lettuce, water chestnuts, sesame seeds, sliced almonds, and mandarin oranges. Pour dressing over salad, and toss gently. Top with fried wontons and grilled chicken strips.

Steps:

• For the vinaigrette: Whisk the vinegar, mustard, maple syrup, lemon zest, shallot, garlic, everything rub, salt and pepper together in a medium bowl. Slowly drizzle in the avocado oil while whisking. Set aside.
• For the salad: Place 1 cup of the oil in a medium saucepan. Place over medium-high heat until it reaches 375 degrees F on a deep-fry thermometer. Line a medium bowl with paper towels.
• Make the wonton chips by placing half the wonton strips in the hot oil and stir immediately. Let cook for about 30 second, stir again and cook until golden brown, 15 to 30 more seconds. Remove the strips and place in the paper-lined bowl to drain. Season with a pinch of salt. Repeat with the remaining wonton strips.
• Place a large skillet over medium-high heat and add the remaining 1 tablespoon oil. Add the corn kernels and sprinkle with a pinch of salt. Cook until the corn starts to brown, about 2 minutes. Stir and cook for another minute. Set aside.
• Place the kale in a large bowl, add in all the vinaigrette and massage the kale with your hands to coat and tenderize it. Taste and adjust the seasoning. Transfer the kale to a serving bowl and top with the chicken, corn, tomatoes and wonton chips.