Asian Wonton Salad

Our Best Bites is hands down my favorite recipe blog/site out there. I don't think she's shared a recipe yet that I haven't wanted to try. Really this recipe is all about the salad dressing, which you will want to keep sampling with every vegetable in your kitchen. YUM! Cut and paste directly from Our Best Bites - thanks to them!

Sweet Sesame Dressing
Recipe from Helen Klann and Gisela Humphrey

2/3 C rice vinegar
1 C canola oil
2 Tbs sesame oil
4 cloves garlic, pressed or very finely minced
2 Tbs soy sauce
1/2 C sugar
4 Tbs sesame seeds

Place all ingredients into a quart jar (or something equivalent) and shake vigorously. If desired, make ahead of time and store in the fridge. I pureed the first 6 ingredients up in my magic bullet (which I adore) - then added the sesame seeds.

Asian Wonton Salad
Recipe from Helen Klann and Gisela Humphrey

2 heads romaine lettuce
3 chicken breasts, cooked and cubed or shredded
cherry tomatoes
1 red onion, sliced thinly
1 cucumber, sliced
1 package wontons (in the produce aisle - $1.70ish for a pkg - make this dessert with leftovers)
vegetable oil for frying

Heat about 1 inch of oil in a pot on the stove top. Use pizza cutter or sharp knife to cut wontons into thirds (3 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.

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.