Chicken (1/3 breast per person)
1/8 cup soy sauce per breast
1 Tbsp. sugar per breast
1 head shredded lettuce (at least ½ romaine and you can use ½ ice berg or all romaine)
1 bunch green onions, chopped small (1/4 inch or less)
¼ to ½ cup sesame seeds (check to make sure these aren’t rancid)
1/3 cup pkg. slivered almonds
2/3 pkg. wonton skins (fried til golden and crumbled lightly in zip-loc bag)
(Optional) ½ pkg. rice sticks (fried in hot oil) only for looks and added crunch, doesn’t add much flavor
Dressing:
4 Tbsp. sugar
2 tsp. salt
2 tsp. Accent
½ tsp. pepper
½ cup or less oil
2 Tbsp. sesame oil
3 Tbsp. rice vinegar
Bake, broil, or boil chicken. Cut in ½ inch chunks. Soak in soy sauce and sugar. Can do this up to one hour or more before serving the salad. Mix all salad ingredients together and add dressing. Serve immediately. Will get soggy, so if you want to save leftovers, serve salad unassembled and store separately to keep fresh. This salad is so popular that you can make it for almost any group of people and get rave reviews. It’s a complete meal! Do a “Salad Trio” and serve small servings of Chinese Chicken Salad, Pasta Salad, and Fruit Salad.
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