ShaindyN06/21/11




This salad is great as an appetizer to start any meal.






  • SERVING/YIELD
    4


  • PREP TIME









  • COOK TIME









  • LEVEL

    Easy



  • BLESSING
    Unknown


  • RECIPE
    #8942





















  • ShaindyN











INGREDIENTS













  • - chicken wontons edges










  • 2 packages chicken cutlets, cubed into small pieces










  • ½ package gefen round wonton wrappers










  • - oil, for deep frying










  • - MARINADE:










  • 3 Tbsp oil










  • 2 tsp wine










  • ½ tsp soy sauce










  • 1½ tsp brown sugar










  • 1 tsp salt










  • 1 tsp corn starch










  • 2 cloves garlic, crushed










  • - SALAD:










  • 1 (8 oz) bag lettuce










  • 3 scallions, sliced










  • 1 carrot, finely shredded










  • ¾ cup toasted sliced almonds










  • - ¾ cup toasted sliced almonds










  • - Dressing










  • 6 oz apricot jam










  • 1 Tbsp honey










  • 2 Tbsp teryaki sauce










  • 2 tsp mustard










  1. Place all marinate ingredients in a ziploc bag; shake until combined. Place cubed cutlets into the bag and marinate for 2 hours.



  2. Cut wonton wrappers in half, and place a cube of chicken in the center of the wrapper. Fold the dough in half and seal the edges, forming triangles.




  3. Heat oil and deep fry wontons until golden brown, about 2 minutes.




  4. Place all dressing ingredients into a container and shake until smooth. (or blend)



  5. mix all salad ingredients together. Add wontons. Drizzle dressing over salad. Top with sesame seeds.




  6. NOTE: the marinate recipe yeilds approximately 50 wonton wedges
















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