Try this wonderful Wonton Chicken Salad this summer. It’s a really light summer recipe that goes together pretty easy. I make it whenever the girls come over for our monthly bookclub and it’s always a hit.
Serve this yummy asian salad with fresh fruit on the side, a tall glass of iced sweet tea, and a big fluffy dinner roll.
Wonton Chicken Salad
1/2 Cup Vegetable Oil
1/2 Cup White Vinegar
1/2 Cup Sugar (I use Splenda)
Fresh Ginger (peel and grate – as much as you want)
Salt and Pepper
Combine and shake. If you plan ahead, make this earlier in the day…the longer it sits refrigerated, the better the flavors will blend.
Bag of Baby Spring Mix
Wonton Wraps (in the refridgerated section of the produce)
Lightly toast the pine nuts in a small frying pan. Cut the won tons into desired shape (I do triangles) and fry in a small frying pan of vegetable oil. Do one or two at a time, it doesn’t take long…place on paper towel to soak up extra oil. Freeze the unfried wontons…you’ll only use a bit of the package. Tear into the chicken…the goal is bitesize pieces (no skin, no bones). I don’t like to dress the whole salad because it will last a couple days and makes for a great lunch the next couple of days. Piece it together and enjoy!