Chinese Chicken Salad In Won Ton Baskets Food

CHINESE CHICKEN SALAD WONTON CUPS

Steps:

• Pre-heat oven to 375 degrees F and grease a muffin tin with cooking spray.
• Take two wonton wrappers in your hand. Lay them directly on top of each other. Take the top wonton wrapper and turn it 90 degrees, so the corners are all facing opposite directions.
• Place in one muffin tin slot and press down gently. Repeat with remaining wontons.
• Bake for 8-12 minutes, or until golden brown. Keep an eye on these to make sure they don't burn.
• Remove from muffin tin and set aside to cool.
• Place vinegar, soy sauce, honey, sesame oil, garlic powder, and ginger into a small bowl.
• Whisk until fully combined. Set aside.
• Place romaine, celery, carrots, green onion, cilantro, and roasted peanuts into a large bowl.
• Toss with desired amount of dressing (you'll definitely have leftover dressing).
• Taste and season with salt, if necessary.
• Fill each of the cooled wonton cups with 1/2 - 1 tablespoon StarKist Chicken Creations Ginger Soy.
• Top with salad and garnish with sesame seeds.
• Enjoy immediately!

CHICKEN SALAD WONTON CUPS

Steps:

• Prepare the chicken salad and refrigerate until you're ready to fill the wonton cups.
• Preheat oven to 350 degrees.
• Gently press a wonton wrapper in each muffin cup using a wooden tart tamper.
• Bake wonton cups for 10-12 minutes until light golden brown.
• Allow wonton cups to cool and remove from the muffin pan.
• While the wonton cups are baking, wash the lettuce and allow it dry, before cutting or tearing it into small pieces.
• Wash and slice the tomatoes.
• When ready to serve, place a lettuce leaf in each baked wonton cup, fill with 2 Tablespoons of chicken salad and garnish with a tomato slice.

CHINESE CHICKEN SALAD

Steps:

• For the dressing: Put the peanut oil, soy sauce, ginger, brown sugar, rice vinegar, sesame oil, chili paste, garlic and lime juice in a small mason jar and secure the lid. Shake vigorously until well combined. Set aside.
• For the salad: Put the chicken, cabbage, romaine, kale, carrots, edamame, almonds, peanuts and bell peppers in a large bowl. Pour about two-thirds of the dressing over the salad and toss.
• Transfer to a platter or individual plates. Drizzle over the remaining dressing and garnish with the cilantro, mint and toasted sesame seeds.

CRISPY WONTON CHICKEN SALAD

Steps:

• Make the dressing: In a large bowl, whisk together the vinegar, sesame oil, peach preserves, mayonnaise, soy sauce, chili powder and onion powder, and season to taste with salt.
• Prepare the salad: Add the chicken to the dressing and toss.
• To fry the wonton wrappers, cut the squares into 1/2-inch strips, then cut those strips in half crosswise to shorten them. In a medium saucepan, heat an inch of oil over medium to 350 degrees, or until a wonton strip immediately bubbles when added. Carefully add the wonton strips to the hot oil and, stirring constantly with a slotted spoon, fry until puffy and golden, 30 seconds to 2 minutes. Transfer the crispy wontons to a paper towel-lined plate and season with salt.
• Assemble the salad: Add the chopped romaine, scallions, cilantro, mint and half of the fried wontons to the bowl with the dressed chicken, and toss to combine. Season with salt as needed. Top with the remaining fried wontons and serve immediately.

CHINESE CHICKEN SALAD IN WON TON BASKETS

Steps:

• Combine sugar, vinegar, the 1/4 cup oil, salt, and brown sugar; mix well.
• Pour over chicken, marinate for at least 20 minutes or longer.
• Heat oil to 375°F
• Place one wonton wrapper in basket ladle, fit another ladle on top wrapper to hold in place.
• Deep fry in hot oil until golden brown; drain.
• Repeat until all wrappers are made into mini baskets.
• Place baskets on a platter lined with lettuce.
• Fill each basket with lettuce, chicken, green onion and almonds.
• Serve immediately.

CHINESE CHICKEN SALAD

Steps:

• Deep-fry wonton strips in oil until brown and crisp. Drain on paper towels; set aside. , In a large salad bowl, gently combine the chicken, lettuce, green onions and sesame seeds. In a small bowl, whisk together all dressing ingredients. Just before serving, add fried wonton skins to salad; pour dressing over and toss to coat.

CHINESE CHICKEN SALAD

Steps:

• Make fried wontons:
• Cut wonton wrappers into 1/2-inch-wide strips and separate on paper towels.
• Heat 3/4 inch oil in a wide 3-quart heavy saucepan over moderate heat until it registers 350°F on thermometer. Fry strips, 5 or 6 at a time, gently turning over once with a slotted spoon, until just golden, 15 to 30 seconds per batch (some strips will fold and curl). Transfer to paper towels to drain, then season with salt.
• Make salad:
• Cook snow peas in a 4-quart pot of boiling salted water until crisp-tender, about 1 1/2 minutes. Transfer with a slotted spoon to a bowl of ice and cold water to stop cooking, then drain in a colander and pat dry. Cut diagonally into 1-inch-wide pieces and put in a large bowl with cabbage and romaine.
• Whisk together soy sauce, lemon juice, sugar, vinegar, salt, and pepper in a small bowl, then add sesame oil and vegetable oil in a slow stream, whisking until sugar is dissolved and dressing is combined well. Toss chicken and scallions with 1/3 cup of dressing in another large bowl. Whisk remaining dressing (it will separate), then add cabbage mixture, cilantro, almonds, and sesame seeds to chicken and toss with enough remaining dressing to coat. Sprinkle with wontons (if using).