I’ve been thinking about making this salad for a while, after having it several times at restaurants in the past. It’s an easy one to put together, and can be really hassle-free if you have any leftover chicken in the fridge! This is a great after-work-when-you’re-too-tired-to-cook recipe. Enjoy!
Asian chicken salad
1 package wonton wrappers
non-stick cooking spray
1 head of romaine lettuce, torn into bite-sized pieces
2 carrots, shredded
2 small cucumbers, diced
1 can of mandarin oranges, drained
1-2 cups of diced, cooked chicken
1/4 cup of Asian vinagrette, or more to your liking
Preheat the oven to 350 degrees F. Remove 24 wrappers from the wonton package, and slice them into 1/2″ width strips. Spread the strips in a single layer onto a large baking tray sprayed with non-stick cooking spray. Bake for about 10 minutes, until just browning. Remove from oven and allow to cool.
In a large bowl, toss all the rest of the ingredients together, except the vinagrette. Just before serving, add about 1/4 cup of the vinagrette to the salad, or more to your liking. Scatter the baked wonton strips over the top and serve. Easy-peasy! Serves 4.
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