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Categories:Viewed: 25 - Published at: 7 years ago
Ingredients
- 2 heads Romaine Lettuce
- 1 whole Carrot
- 1/3 cups Slivered Almonds
- 1/3 cups Dried Cranberries
- 8 pieces Wonton Skins (8 Sheets, Sliced Into Thin Strips)
- 1 pound Chicken Breast
- 1/2 cups Peanut Oil
- 2 whole Oranges, Juiced
- 2 Tablespoons Sesame Oil
- 2 teaspoons Maple Syrup
- 1/2 teaspoons Salt
- 1/2 teaspoons Pepper
Method
- Slice your lettuce and carrots, and place in a large bowl. Add slivered almonds and dried cranberries. Place aside.
- Slice your wonton skins into thin strips. Slice your chicken into cubes and salt and pepper them.
- In a hot skillet, add 1/2 inch of peanut oil. Carefully add your wonton strips to make them crispy golden brown. Flip the wonton skins to fry on the other side. Place crispy wonton skins on a plate with paper towel to drain the oil. Let wontons cool down and then add to salad.
- In the same hot skillet, after you've finished frying all your wonton strips, cook chicken on until each side is golden brown. Place cooked chicken on plate with paper towel to drain oil. Let chicken cool down and then add to your salad.
- In a small bowl, mix your orange juice, sesame oil, maple syrup, salt and pepper. Add mixed dressing to your salad and toss.
