Ridgecrest High Desert
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Ridgecrest, California

Specialty Recipe

Hilary's Chinese Chicken Salad

Ingredients for Salad

1/2 head Chinese or regular cabbage, diced (not fine)

1/2 cup cashews

1 can water chestnuts, sliced

1/2 leek, sliced fine and chopped

1 red or yellow bell pepper, chopped

Handful of fresh Chinese pea pods

Ingredients for Dressing

1/4 cup sesame oil

1/4 cup olive oil

1/4 cup rice vinegar

2 Tablespoons sugar (or more to taste)

2 Tablespoons peanut butter

1 to 2 teaspoons chicken bouillon

Ingredients for Topper

1 package wonton skins

1 inch oil in large frying pan

Ingredients for Chicken

4 half breasts, cut into small chunks

1 cup flour

1 Tablespoon seasoning salt

2 Tablespoons sesame seeds

Put salad ingredients in a large bowl. Heat dressing ingredients, stirring until well blended and sugar is dissolved. Keep at room temperature until ready to serve salad.

Heat oil for topper until hot. Fry about 16 wonton skins, 4 at a time, until golden brown. Drain on paper towel. When cool, break up into chunks. Hint: Fry wonton skins before you fry the chicken in the same oil.

Chicken: Mix flour and salt in a bowl. Dredge chicken chunks and fry until golden brown, stirring occasionally. Add sesame seeds while frying. Drain and let cool. Add to top of salad.

Add dressing and wontons to salad just before serving.

Serves: 4

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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