Crispy Wonton Chicken Salad

Name: Crispy Wonton Chicken Salad
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: ¼ cup avocado oil; 12 wonton wrappers, cut into thin strips; 8 cups chopped romaine; 4 scallions, thinly sliced on the diagonal; 1 cup matchstick carrots; ½ cup finely chopped cilantro leaves; ½ cup roughly chopped mint leaves; 2 cups chopped, cooked chicken (I use Rotisserie); 1 tablespoon toasted sesame seeds; ¼ cup SideDish Creamy Sesame; 2 tablespoons freshly squeezed lime juice (or 1 lime); 2 teaspoons chili oil (optional)

Alex Snodgrass

Servings

Cook Time

20 minutes

Dairy-Free

Ingredients

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¼ cup avocado oil
12 wonton wrappers, cut into thin strips

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8 cups chopped romaine
4 scallions, thinly sliced on the diagonal
1 cup matchstick carrots
½ cup finely chopped cilantro leaves
½ cup roughly chopped mint leaves
2 cups chopped, cooked chicken (I use Rotisserie)
1 tablespoon toasted sesame seeds
¼ cup SideDish Creamy Sesame
2 tablespoons freshly squeezed lime juice (or 1 lime)
2 teaspoons chili oil (optional)

Method

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Heat the oil in a medium sauce pan over medium heat. When the oil is hot, but not smoking, work in 3 to 4 batches to crisp up the wonton strips.
Carefully lower the strips into a single layer into the hot oil. They will crisp and shrivel up within 30-45 seconds. Using a slotted spoon, transfer them to a paper towel lined plate and set aside. Continue until all of the wontons are crisp, watching carefully as they can burn quickly!

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In a large bowl, combine the romaine, scallions, carrots, cilantro, mint, chicken, and toasted sesame seeds. Drizzle with the SideDish Creamy Sesame, the lime juice and the chili oil (if using). Toss until very well coated.
Divide the salad among 4 plates. Top each with crispy wontons. Serve and enjoy!