Chicken and Crispy Wonton Salad Stack
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Heat oil in shallow skillet and fry wonton wrappers over high heat until crisp and golden brown, turning once. Drain on absorbent paper.
Make dressing by whisking together the fresh lime juice, lime peel, soy sauce, brown sugar, sesame oil, finely minced shallot and sesame seeds.
Mix the chicken with half of the dressing and set aside.
Cut red pepper into thin slivers. Finely mince basil, mint, and cilantro. Toss with the arugula. To assemble the salad, divide the arugula and herbs on 4 plates. Top with a crispy wonton, some of the marinated chicken, slivers of red pepper and a teaspoon of dressing. Add another layer of crispy wonton, marinated chicken, red pepper and another two teaspoons of the dressing. Garnish the salad stacks with green onion, sesame seeds, peanuts and a sprig of fresh basil.
|Per 345 g serving||Amount|
|Saturated Fat||2 g|
|Per 345 g serving||% Daily Value|