cookware
- small resealable jar
- small saucepan
- small spider or equivalent
- salad spinner
- large bowl
- salad hands
1 | In a small jar, dissolve the sugar and salt into the vinegar. Then add the pepper, avocado oil, and sesame oil and shake it all together in the jar to combine. Chill in the fridge. |
2 | Fill your smallest (and ideally thick) pot with about an inch of canola oil. While the oil is coming up to temp, cut the wonton skins into thin strips and separate the layers. Fry the wontons in batches. (In our kitchen, the ideal frying temp for golden wontons is somewhere between low and medium low.) Drain on a plate lined with paper towel. |
3 | Warm then shred the cooked chicken breast. |
4 | Wash and cut all the vegetables. Toss with dressing in a large bowl, then divide into serving bowls. Top the salad with almonds, chicken breast, and wonton skins. |
source: Jessica Oguro
notes
You can make the salad dressing and wonton strips in advance.
When we know that we can't finish all of this salad in a single meal, we'll store the dressing, wonton strips, and salad base (veggies & chicken) separately. We then just toss it all together right before the next time we serve it.
When we know that we can't finish all of this salad in a single meal, we'll store the dressing, wonton strips, and salad base (veggies & chicken) separately. We then just toss it all together right before the next time we serve it.
