Ingredients

4 boneless and skinless chicken breast halves
salt and pepper to taste
1 large head iceberg lettuce, torn into pieces
3 cups thinly sliced mushrooms
4 green onion, cut into rings
6-ounce box of frozen pea pods, thawed and patted dry
1 tablespoon sesame seeds
1 cup Asian Dressing (see recipe below)
garnishes:
8-ounce can mandarin orange sections, drained
Fried Wontons (see recipe below)

Fried Wontons
6 wonton wrappers
vegetable oil for frying

Asian Dressing - makes 1 1/2 cups
1 egg yolk
1/4 cup of soy sauce
1/4 cup of rice vinegar
1/4 cup of sesame oil
1/2 cup of vegetable oil
1/4 teaspoon of pepper

Instructions

Salad

1. Heat the oven to 350 degrees.
2. Arrange the chicken in a small baking pan and season to taste with salt and pepper. Cover with aluminum foil and bake for 25 to 30 minutes or until the juices run clear from the chicken.
3. While still warm, shred the chicken and toss with 1/3 cup of the Asian Dressing.
4. Refrigerate until well chilled.
5. In a large bowl, toss together lettuce, mushrooms, green onion, pea pods, and sesame seeds with enough Asian Dressing to moisten.
6. Divide into 4 servings and plate with a portion of the chicken, orange sections and fried wontons on top.

Fried Wontons

1. Cut the wontons into 1/4 inch strips.
2. In a deep skillet, heat several inches of oil. When the oil is hot, add the wontons and fry until crisp, about one minute.
3. Remove the wontons with a slotted spoon and drain on paper towels.
4. Keep at room temperature

Asian Dressing - makes 1 1/2 cups

1. Using a food processor, blend together the egg yolk, soy sauce, vinegar, and sugar.
2. Add the sesame oil, vegetable oil, and pepper. Blend for 30 - 45 seconds.
3. Keep refrigerated.



MY NOTES

SALADS