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Asian Tossed Salad Recipe

Cubed chicken marinates overnight in a sweet and salty sauce, giving every bite great flavor. Fried wonton strips add fun crunch to this main-dish salad.

This recipe is:

Quick

Diabetic Friendly

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Asian Tossed Salad Recipe

Prep: 25 min. + marinating

Yield: 15 Servings

20 5 25

Ingredients

1/4 cup soy sauce
1 teaspoon sugar
2 cups cubed cooked chicken
Oil for deep-fat frying
12 wonton wrappers, cut into thin strips
1 large bunch green leaf lettuce, chopped (about 12 cups)
10 large fresh mushrooms, thinly sliced
4 green onions, chopped
DRESSING:
1/2 cup canola oil
1/3 cup white wine vinegar
1/4 cup sugar
1 tablespoon soy sauce
1 teaspoon salt
1/2 teaspoon pepper

Directions

In a large resealable plastic bag, combine soy sauce and sugar. Add chicken; seal bag and turn to coat. Refrigerate overnight.
Just before serving, in a electric skillet or deep-fat fryer, heat oil to 375°. Fry wonton strips for 1-2 minutes or until golden brown. Drain on paper towels.
In a large salad bowl, combine the lettuce, mushrooms and onions. Add the wonton strips and chicken with any remaining soy sauce mixture.
In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Drizzle 1/2 to 3/4 cup over salad; toss to coat. Save remaining dressing for another use. Yield: 15 servings.

Originally published as Asian Tossed Salad in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p178