This makes a delectable dish ideal for lunch or a light supper. I use leftover roast chicken or store-bought rotisserie chicken – I simmer the carcass with a carrot, onion and a few sprigs of fresh thyme for chicken stock. I vary the ingredients, sometimes adding cherry tomatoes instead of the pepper and steamed green beans, sliced snow peas or sugar snap peas for extra colour. Sesame oil and rice vinegar can be found in the Asian section of most supermarkets.
Wonton Crisps:
Half a 400-g package wonton wrappers
2 tbsp vegetable oil
Dressing:
3 tbsp sesame oil
3 tbsp soy or tamari sauce
3 tbsp fresh lemon juice
3 tbsp rice vinegar
1½ tbsp maple syrup
Salad:
5 cups cooked chicken, shredded or cut in bite-size pieces
8 cups shredded romaine lettuce or napa cabbage or a mixture of both
1 large red bell pepper, cored, seeded, diced
6 green onions, chopped
¾ cup chopped fresh coriander or parsley, or a combo
Kosher, coarse sea salt or fleur de sel to taste
3 tbsp sesame seeds, toasted*
Preheat oven to 350F.
Wonton Crisps: Slice through entire stack of wonton wrappers to make about ¼-inch/5-mm wide strips. Place in bowl with oil; toss to coat, separating strips from each other. Spread in single layer on two baking sheets. Bake in oven about 8 to 10 minutes or until golden brown and crispy. Drain on paper towels. Let cool.
Dressing: Whisk together all ingredients in bowl or shake in jar with lid until combined. Taste. If too tart, add a little more maple syrup; bland, add a little more rice vinegar and/or lemon juice. (Can be made ahead and stored in fridge.)
Salad: Combine chicken, lettuce, bell pepper, green onions and coriander in large bowl. Toss to combine. Pour on enough dressing to coat the salad; toss to combine. Taste; add salt if necessary. Mound salad in large serving bowl or on platter. Sprinkle with sesame seeds. Scatter crispy Wonton Crisps on top.
Makes about 4 to 6 servings.
*To toast sesame seeds, heat in dry skillet over medium heat, shaking at intervals, about 3 minutes or until a rich golden brown.
