Chicken Salad with Sesame Dressing

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12 3-inch wonton skins, sliced into ¼″ strips
¼ cup canola or corn oil for frying
4 cups chopped romaine lettuce
1 chicken breast, shredded
2 green onions, chopped
¼ cup sliced almonds, toasted lightly
1 tablespoon sesame seeds
2 cups cooked fusilli pasta noodles, cooled
1½ tablespoons vegetable or grapeseed oil
6 tablespoons seasoned rice vinegar
1 teaspoon sesame oil (add more to taste if you prefer a strong sesame taste)
1½ teaspoons sugar
2 teaspoons light soy sauce
2 tablespoon sesame seeds
½ teaspoon fresh ground pepper
⅛ teaspoon salt


Heat canola or corn oil in a skillet over medium-high heat. When oil starts to shimmer, fry wonton skins in batches of 5-7 strips for 30 seconds each side or until lightly browned, working quickly so they don’t burn. Remove from oil and drain on paper towels until cooled.
In a large bowl, combine lettuce, chicken breast, green onion, almonds and pasta.
Combine dressing ingredients in a small bowl. Whisk well until sugar dissolves. Dress lettuce mixture with 2-3 tablespoons of sesame dressing and top with sesame seeds and wonton strips and serve.
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I love all of these too! Which to make first!! Will you be at EVO this summer?
Those picture makes me feel hungry. Thanks for the recipe.

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