Crispy Wonton Chicken Salad

Ingredients

• Rice wine vinegar

  3 tbsp or 45g

• Sesame oil

  Salad or cooking

  3 tbsp or 41g

• Apricot Preserves

  Smucker's - J. M. Smucker Company

  2 tbsp or 40g

• Mayonnaise

  Regular, with salt

  2 tbsp or 28g

• Liquid aminos

  Bragg's

  1 tbsp or 15g

• Chili powder

  Spices

  1 tsp or 3g

• Onion powder

  Spices

  ½ tsp or 1g

• Salt

  Table

  1 dash or 0.4g

• Chicken breast

  Broilers or fryers, meat and skin, raw

  8 oz or 227g

• Wonton wrappers

  (includes egg roll wrappers)

  800g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  100g

• Salt

  Table

  1 dash or 0.4g

• Lettuce

  Romaine or cos, raw

  200g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  4 medium or 60g

• Fresh cilantro

  Coriander leaves, raw

  100g

• Mint

  Freshdirect

  33 ⅓ tablespoon or 100g

Directions

1. Make the dressing: In a large bowl, whisk together the vinegar, sesame oil, peach preserves, mayonnaise, soy sauce, chili powder and onion powder, and season to taste with salt.
2. Prepare the salad: Add the chicken to the dressing and toss.
3. To fry the wonton wrappers, cut the squares into 1/2-inch strips, then cut those strips in half crosswise to shorten them. In a medium saucepan, heat an inch of oil over medium to 350 degrees, or until a wonton strip immediately bubbles when added. Carefully add the wonton strips to the hot oil and, stirring constantly with a slotted spoon, fry until puffy and golden, 30 seconds to 2 minutes. Transfer the crispy wontons to a paper towel-lined plate and season with salt.
4. Assemble the salad: Add the chopped romaine, scallions, cilantro, mint and half of the fried wontons to the bowl with the dressed chicken, and toss to combine. Season with salt as needed. Top with the remaining fried wontons and serve immediately.
5. Recipe by: Eric Kim (source: https://cooking.nytimes.com/recipes/1023286-crispy-wonton-chicken-salad?action=click&module=RecipeBox&pgType=recipebox-page®ion=all&rank=0)

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