Chinese Chicken Salad |
This is typically sufficient for a potluck.
Dressing:
Mix sugar, vinegar, salt and pepper in a small saucepan. Heat 'til sugar is thoroughly dissolved. Let cool. Once cooled, place in small lidded container, and add sesame oil. I typically add enough vegetable oil to equal or slightly exceed the volume of the vinegar mixture (eyeball estimate). This can be made a few days ahead.
Salad components:
Start by steaming the chicken breasts. (If you're planning on feeding more people, then add more chicken/waterchestnuts/mandarin oranges and consider doubling the dressing). While the chicken is steaming, start prepping the wonton skins to allow sufficient time for them to drain/cool. Take the almonds and sesame seeds, and toss them in a pan over medium heat 'til toasted.
Once the chicken has cooked, allow to cool. Shred chicken.
When ready to serve, assemble all the ingredients (except the wonton skins) in a large bowl/pan. Toss to coat with the dressing. Serve the wonton skins on the side, or add to salad just prior to serving.