Printable | Taste of Home

Asian Tossed Salad

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 vegetable oil
1/3 cup white wine vinegar
1/4 cup sugar
1 tablespoon soy sauce
1 teaspoon salt
1/2 teaspoon pepper

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,

Printed from tasteofhome.com Jul 24, 2008

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Asian Tossed Salad cont.

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.