• Chinese Chicken Salad


    1 cup unseasoned rice wine vinegar
    1 tablespoon sesame oil
    1/2 cup sugar
    4 tablespoons peanut, canola, or vegetable oil
    2 tablespoons toasted white sesame seeds
    2 8-ounce rib-in, skin-on chicken breasts
    2 tablespoons olive oil
    2 teaspoons salt
    2 pinches black pepper
    1/4 12-ounce package square wonton noodles, cut in ¼-inch strips
    4 cups peanut, canola or vegetable oil
    1 head romaine lettuce, rough chopped
    1 head Chinese cabbage, shredded
    1/4 medium red onion, thinly sliced
    4 tablespoons chopped cilantro
    1 1/2 tablespoons chopped pickled ginger



    1. For the dressing: Put rice wine vinegar, sesame oil, sugar, sesame seeds, and peanut oil in a jar.  Shake well, until the sugar is dissolved.  If you don’t have a jar handy, just whisk the dressing ingredients in a medium bowl until the sugar is dissolved.
    2.For the salad: Preheat the oven to 475°F.
    3.Rub each chicken breast with 1 tablespoon olive oil.  Season with the salt and pepper.  Place the breasts on a baking sheet and bake for 17 minutes.  Remove from the oven and let rest for 5 minutes.  Remove the skin and bones and discard them.  Shred the chicken.
    4.While the chicken bakes, you can get started on the rest of the salad.  In a 2-quart sauce pot, heat the four cups peanut oil on medium-high to 325°F.  Add the wonton strips and stir with a slotted spoon for 1 minute, or until lightly browned.  Remove the strips from the oil and drain on a paper towel covered plate.
    5.Combine the lettuce, cabbage, onion, cilantro, and pickled ginger in a large bowl.  Add the shredded chicken and about ¾ of the wonton strips.
    6.Pour the dressing over the salad and toss well.  Garnish with the rest of the wonton strips and serve.

    7.To put a fun twist on this meal, I like to use chopsticks, and serve the salad in Chinese take-out boxes.  You can find the boxes at most party supply stores.