ASIAN WONTON SALAD

I had a work dinner so the boys tried this one -- they said it was "Eh".  They really liked the wontons but didn't love the rest of it.  Dang -- I had high hopes hahaha

Ingredients:

Dressing

2/3 cup rice vinegar

1 cup canola oil
2 tablespoons sesame oil
4 cloves garlic, pressed or very finely minced
2 tablespoons soy sauce
1/2 cup sugar
4 tablespoons sesame seeds

Salad
2 heads romaine lettuce, or a combination of greens (romaine, shredded cabbage, spinach etc)
2–3 chicken breasts, cooked and shredded (or 2 cups shredded rotisserie chicken)
large handful cherry tomatoes sliced in half
1 small red onion, sliced thinly
1 cucumber, sliced
1 package wontons
vegetable oil for frying (canola or peanut work great)

DRESSING
Place all dressing ingredients into a quart jar (or something equivalent) and shake vigorously. If desired, make ahead of time and store in the fridge.

WONTONS
Heat about 2 inches of oil in a pot on the stove top. Use pizza cutter or sharp knife to cut wontons into thirds (about 1″ strips). You may not need the entire package, depending on how much salad you’re making. I usually use about half of the wonton wrappers. You’ll want the oil at about 375 degrees. Test by dipping a wonton in and seeing if it bubbles up quickly. Fry wontons a few at a time and set on paper towels to dry. These can be made ahead of time and kept in an air tight container.

SALAD
Tear clean lettuce into chunks and place in a large salad bowl. Top with cherry tomatoes, sliced cucumber, and red onion. Add shredded chicken and top with Sweet Sesame Dressing. Toss salad together. Once everything is well coated, add wonton strips and gently toss to combine.