The Chicken Wanton Spinach Salad. My Husband’s new favorite. And mine too, for that matter.
You could use any lettuce you wanted, really. We just prefer spinach here. But a crunchy Romaine would be great too. This is also a salad that is easy to customize, depending on what you have on hand. Mandarin Oranges would be a good addition. Or maybe some toasted almonds too.
Make sure to toss the wantons and dressing in at the last minute so it stays crunchy!
Ingredients:
6 C. Baby Spinach, washed and dried
1 Red Bell Pepper, thinly sliced
1 Yellow Bell Pepper, thinly sliced
1 Carrot, grated
1 C. Cilantro, roughly chopped
1 C. Cilantro, roughly chopped
2 C. Shredded Chicken(use a rotisserie chicken and save the carcass for stock!)
4 sliced Bacon, cooked and crumbled
12 sheets Pre-made Egg Roll Wrappers
In a large bowl, combine the Spinach, Bell Peppers, Carrot, Cilantro, Chicken, and Bacon. Set aside.
Pour 1/2 C. Canola or vegetable oil in a medium skillet. Bring to medium/high heat.
Stack your egg roll wrappers together and cut them in half. Stack the cut halves together to make a rectangle. Slice the wrappers horizontally into 1/2″-3/4″ slices.
When your oil is hot, place about 10 strips at a time in the oil. Turn the strips over as they turn lightly brown. You may need to adjust the heat depending on how quickly they cook. When they are lightly browned on both sides, remove from the oil and drain on a paper towel. Repeat with remaining strips.
Top the salad with the fried wanton strips and drizzle with the toasted sesame dressing. Toss to coat.
Eat right away!
