mother-in-law's chinese chicken salad

mother-in-law\'s chinese chicken salad
2 tbsp sugar
1 tbsp salt
3 tbsp white vinegar
1/2 tsp black pepper
freshly ground
1/4 cup avocado oil
or other neutral tasting oil of choice
1 tbsp sesame oil
vegetable oil
for frying
won ton skins
chicken breast
cooked and shredded
iceberg and/or romaine, sliced small, washed, and spun
green onions
mini bell peppers
sliced thin with mandoline or by hand
almond slivers
This is always a crowd pleaser. We’ll whip this up for a quick weeknight meal, or we make larger batches to bring to parties. This also makes a great lunch to pack for work. Adapted from Mom Oguro's popular recipe.
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.
Fill your smallest (and ideally thick) pot with about an inch of frying 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.
Warm then shred the cooked chicken breast.
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
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.