How to make it

  • The day BEFORE your event or meal, prepare the marinade.
  • Pour the marinade either in a bowl with a well-sealed top or into a ziplock-style baggie.
  • Broil your chicken breasts after a good sprinkling of salt and pepper until cooked throroughly.
  • Remove chicken from heat and cool.
  • When the chicken has cooled, hand shred the breasts into bite sized pieces or strips.
  • Place the chicken in the marinade mixing well and refrigerate for at least six to eight hours or until the next day.
  • On the day you wish to serve your salad, prepare a frying pan or a small pot to try the wonton strips in.
  • Heat the oil over a high heat.
  • Slice your wontons, cutting a stack of several won tons into match-size strips or thicker if you prefer. I cut about 8 strips out of each square of dough, cutting through at least 12 wonton squares at the same time.
  • Fry the wonton in small batches and watch them well as they will brown quickly.
  • Cook each batch until they are a light golden brown color and drain over paper towels. (Cook as many as you like as they add a great crunch to the salad as well as flavor!)
  • *For the salad, layer in the following manner in a very large wide bowl:
  • Torn or shredded lettuce (or cabbage for an outdoors event or potluck)
  • The chicken strips (Just remove chicken with tongs directly from bag. You do not have to drain the chicken as it absorbs the marinade but if you have excess marinade, you do not need to use it.)
  • Sesame seeds
  • Almonds
  • Green onions
  • The fried won ton skin strips
  • *Do not toss the salad as its not necessary.
  • **I stole this pic from the WEB and forgot where ;)

Reviews & Comments 7

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    " It was excellent "
    maywest ate it and said...
    thanks all the flavors seem just great to me and i cant wait to try this one out we have pot lucks every two weeks when the snow birds are here and i always look for that something that sounds good to me that they wount make and if there are any left overs i know i will enjoy them. thanks
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  • annieamie 11 years ago
    You use vinegar, plain "white vinegar." The rice wine vinegar is sweet. As there's sugar in the marinade for the chicken, you do not need to add another sweet flavor to the recipe.

    This not a salad that gets soggy as there is no oily dressing that is poured over the lettuce. When the cooked and shredded chicken is in the marinade overnight, the chicken absorbs some of the liquid.

    You need no other liquids on the salad. Once you taste the finished recipe, you'll see what I mean and I hope you'll enjoy this as much as the many people who have tried it over the years. This is usually a hit at parties and picnics throughout the year and people always ask for the recipe.

    The combination of ingredients along with the layering and preparation of the chicken really do make this a REALLY GOOD Chinese Chicken Salad.
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  • haolewife 12 years ago
    Was this review helpful? Yes Flag
    " It was excellent "
    noir ate it and said...
    Wonderful! :)
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  • liuzhou 12 years ago
    You say not to use rice wine vinegar. Why not? What should we use?
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  • nemo 13 years ago
    This sounds so YUMMY!!
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  • pleclare 13 years ago
    This sounds great!! Thank you
    Was this review helpful? Yes Flag

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