Ingredients
15wonton skins,sliced into ¼-inch strips
¼cupcanola oil,for frying
4cupsromaine lettuce,chopped
1chicken breast,shredded
2green onions,chopped, optional
¼cupalmonds,sliced, toasted lightly
1tbspsesame seeds
2cupspasta noodles,cooked and cooled
1½tbspvegetable oil
6tbspseasoned rice vinegar
1tspsesame oil
1½tspsugar
2tsplight soy sauce
2tbspsesame seeds
½tspground pepper
⅛tspsalt
Preparation
Heat canola oil in a skillet over medium heat. When oil starts to shimmer, fry wonton skins in small batches for about 30 seconds or until they are lightly browned. Place on a paper towel to drain.
Combine lettuce, chicken breast, almonds, pasta and green onions in a large bowl.
Add dressing ingredients to a small bowl and whisk together. Pour over salad right before serving and top with wonton strips and sesame seeds. Serve immediately.
