my husband took one bite of the salad and exclaimed, "REPEAT!!!"
(serves 6-8 people)
2 Tbs sugar
1 tsp salt
½ tsp pepper
¼ cup vegi or grapeseed oil
1 Tbs sesame oil
3 Tbs rice wine vinegar
For best results, make dressing early and allow to sit for a few hours for flavors to blend. (Keep refrigerated until ready to use).
- 2 chicken breasts or equal amount with Costco chicken tenders :)
- olive oil
- salt & pepper
place chicken on sheet pan and rub skin with olive oil. salt & pepper. Roast at 350 degrees – split chicken with bone-in for 35-40 minutes, or 30-35 minutes for boneless skinless. Let cool and shred chicken.
remainder of the salad:
- 3 romaine hearts (or equivalent), cut into thin strips
- ½ to 1 bunch of green onions, sliced thin
- 6-12 Won ton skins (each cut into 4 strips) - depends on how many you want. I loooove these crispy crunchy things :)
-1/2 - 1 cup shredded carrots
Fry won ton skins in oil until slightly golden. Drain on paper towels. They cook really, really fast so keep an eye on them.
*courtesy of the food librarian