Won Ton Salad

3-4 chicken breasts or 1 whole chicken   
¼ cup sugar
1 quart water               
¼ cup oil
1 head lettuce torn in bite size pieces   
4 teaspoons rice wine vinegar
¼ lb fresh mushrooms sliced           
1 teaspoon salt
1 can (4 oz) sliced water chestnuts       
1 tsp MSG
3 Tbsp sesame seeds               
30-40 won ton skins
3 green onions, chopped               
2-3 cups oil

Cook chicken breasts in water.  Cool, remove from bones and shred.  Combine chicken with lettuce, water chestnuts, sesame seeds, and green onions.  Toss well.  Combine the sugar, oil, rice wine vinegar, salt and MSG.  Toss with salad and marinate for 2 hours prior to serving.  Fry won ton skins in oil, drain on paper towel and cool.  Break into large pieces and add to the salad just before serving.

Submitted by: Peggy Stevens

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