MICHELLE'S CHINESE CHICKEN SALAD
|1 Pound Chicken; (cooked & shredded)|
|20 sm Wonton skin sheets|
|3 tbsp Granulated sugar|
|1 tsp Salt|
|1 tsp Accent|
|1/2 tsp Pepper|
|1/3 Cup Oil; (Olive or Canola)|
|3 tbsp Rice vinegar|
|1/2 tsp Sesame oil|
|1 Each Head lettuce; (chopped)|
|4 Each Stalks green onions; chopped|
|1 Each Bunch cilantro; (chopped)|
|3 tbsp Sliced almonds|
|2 tbsp Sesame seeds|
MICHELLE'S CHINESE CHICKEN SALAD Preparation
CHICKEN: I brown mine in a skillet, using garlic salt and pepper for seasoning. Chicken can also be broiled or barbequed. Shred or cube chicken. WONTONS: Cut 15-20 small wonton skins into small strips of 5 and deep fry until golden brown. Toss lettuce, cilantro, and green onions. Stir dressing well and pour over salad. Add sesame seeds, almonds and fried wonton skins. Toss well.
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