This salad is great as an appetizer to start any meal.
- chicken wontons edges
2 packages chicken cutlets, cubed into small pieces
½ package gefen round wonton wrappers
- oil, for deep frying
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
1 (8 oz) bag lettuce
3 scallions, sliced
1 carrot, finely shredded
¾ cup toasted sliced almonds
- ¾ cup toasted sliced almonds
6 oz apricot jam
1 Tbsp honey
2 Tbsp teryaki sauce
2 tsp mustard
Place all marinate ingredients in a ziploc bag; shake until combined. Place cubed cutlets into the bag and marinate for 2 hours.
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.
Heat oil and deep fry wontons until golden brown, about 2 minutes.
Place all dressing ingredients into a container and shake until smooth. (or blend)
mix all salad ingredients together. Add wontons. Drizzle dressing over salad. Top with sesame seeds.
NOTE: the marinate recipe yeilds approximately 50 wonton wedges