Asian Tossed Salad Recipe

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Asian Tossed Salad Recipe
Asian Tossed Salad Recipe photo by Taste of Home
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Asian Tossed Salad Recipe

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5 1
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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.
MAKES:
15 servings
TOTAL TIME:
Prep: 25 min. + marinating
MAKES:
15 servings
TOTAL TIME:
Prep: 25 min. + marinating

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 vegetable 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

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  • 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
  1. In a large resealable plastic bag, combine soy sauce and sugar. Add chicken; seal bag and turn to coat. Refrigerate overnight.
  2. 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.
  3. 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

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