Judy's Chinese Chicken Salad

This is my favorite Chinese Chicken Salad recipe. I got it from my mother-in-law.

Chinese Chicken Salad

Dressing (I usually double or triple this)

4 tbsp. rice vinegar
1 tsp. salt
1/4 tsp. pepper
4 tbsp. sugar
1/2 cup oil (I usually do a combo of canola and sesame oil)

Heat all, except oil, in a saucepan over low to medium heat until dissolved. Let cool. Add in oil.

Salad

chicken breasts (cooked, cooled and diced--about half a breast per person)
half a head of iceberg lettuce
one green leaf lettuce
half a head of green cabbage (sliced thin)
2 green onions (sliced thin)
about 1 cup coarsely chopped nuts (I used pecans and almonds), lightly toasted
1/4 cup sesame seeds, lightly toatsted

Toss all together in a large bowl.

Something Crunchy

My mother-in-law uses a can of fried wonton noodles that you can find in the Asian section of your local grocery store. I like to take fresh wonton wrappers (usually in the produce section), slice them thin and fry in oil for a couple of minutes (drain on paper towels). I have also used broken corn tortilla chips in the past.

You can toss the fried wonton noodles into the salad at this point and add the dressing and toss together. Or you can leave the fried wontons and dressing separate and let everyone add their own. This also helps with leftovers, as adding the dressing will make the leftover salad and wontons limp and unappetizing.

Serve with rolls or good bread. (Photo to follow.)