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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Crispy Wonton Chicken Salad   
    Categories: Poultry, Pastry, Vegetables, Chilies, Herbs   
         Yield: 3 servings   
       
   MMMMM--------------------------DRESSING-------------------------------   
         3 tb Rice vinegar   
         3 tb Toasted sesame oil   
         2 tb Peach or apricot preserves   
         2 tb Mayonnaise   
         1 tb Soy sauce   
         1 ts Chilli spice mix   
       1/2 ts Onion powder   
              Salt   
      
   MMMMM---------------------------SALAD--------------------------------   
         8 oz Cooked chicken meat; in   
              - bite-size pieces   
         8    Wonton wrappers   
              Oil; for frying   
              Salt   
         2    Romaine hearts; coarse   
              - chopped   
         4    Scallions; coarse chopped   
         1 c  (packed) coarse chopped   
              - fresh cilantro leaves   
              - w/tender stems   
         1 c  (packed) coarse chopped   
              - fresh mint leaves   
       
     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.   
        
     Prepare the salad: Add the chicken to the dressing and   
     toss.   
        
     To fry the wonton wrappers, cut the squares into ½-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.   
        
     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.   
        
     By: Eric Kim   
        
     Yield: 2 to 4 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
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