Hong Kong Chicken Salad

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 8
• 4 whole cooked chicken breasts, leftover work fine
• 2 quarts cooking oil (i used a small fryer and did not need this much oil)
• 3 3/4 ounces cellophane noodles
• 11 ounces wonton wrappers, cut into very thin strips
• 1 cup nuts (either dry roasted peanuts, almonds or cashews)
• 1 head iceberg lettuce, shredded
• 1 cup green onion, cut diagonally into 1-1/2 inch strips
• 1/2 cup chopped parsley
• 6 tablespoons dry mustard
• 3 tablespoons sesame oil
• 1 1/2 cups soy sauce

Recipe

• 1 prepare marinade by placing mustard in a small bowl and gradually adding sesame oil stirring to remove lumps.
• 2 add soy sauce and mix well.
• 3 reserve 1 cup marinade for chicken, and set remaining marinade aside.
• 4 cut chicken into bite-size pieces and place in reserved 1 cup of marinade.
• 5 heat oil to 350 degrees.
• 6 drop cellophane noodles into hot oil in small batches.
• 7 when the noodles"explode", remove immediately and place on paper towels to drain.
• 8 continue cooking batches of noodles until all have been cooked.
• 9 cook won ton strips in oil in small batches until lightly browned.
• 10 drain on paper towels.
• 11 drop nuts in oil and cook until lightly browned.
• 12 drain on paper towels.
• 13 using a large oblong platter, arrange lettuce on platter.
• 14 layer won ton strips over lettuce.
• 15 layer cellophane noodles over won ton strips.
• 16 layer marinated chicken over noodles.
• 17 sprinkle with green onions and nuts and either drizzle with remaining marinade or serve marinade with the salad.
• 18 garnish with chopped parsley and serve immediately.