Chinese Chicken Salad

recipe

15 wonton skins, cut into strips (or if you don’t want to fry: 1 cup fried crispy chow mein noodles)
oil for frying
1 head lettuce, leaves shredded or torn
2 cooked chicken breasts, meat shredded with your fingers
1 cucumber, sliced
handful snow peas, sliced on diagonal
11 ounce can mandarin oranges, drained

For the dressing
a la Applebee’s Oriental Chicken Salad Dressing (this dressing is SO good)

makes scant 1 cup (use half for the salad and store the rest in refrigerator)

6 tablespoons honey

1/2 cup mayonnaise

2 teaspoon Dijon mustard

1/2 teaspoon sesame oil

3 tablespoons rice wine vinegar

To make the salad dressing, whisk together the honey, mayonnaise, mustard until very smooth. Then whisk in the oil and vinegar.

To fry the wonton skin strips, heat 1 inch of oil until 375F. If you don’t have a thermometer, just slide one wonton strip into the oil – it should sizzle immediately and turn light golden brown in about 30 seconds. Fry the wonton strips in several batches and drain on a rack or layers of paper towels. Each batch should take about 30 seconds to 1 minute to fry.

Assemble Chinese Chicken Salad with lettuce, chicken, cucumber, snow peas, mandarin oranges. Drizzle on salad dressing and sprinkle with wonton strips.
How to poach chicken breasts

How I cooked my chicken was in the oven in a cast iron skillet, Turned the temp up to about 425 and cooked the breasts 10 minutes each side. Added salt and pepper and then cooked

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