Okay, I know that last Thursday was the final day of summer but I just couldn’t resist posting this salad recipe in hopes that we’ll have a few more warm days in the coming weeks and you still may want something lighter to eat.
Not to mention that it has become my favorite salad. Even my husband did not have one comment for improving it when he tried it for the first time. And believe me, with him being a “super-taster”, that is huge.
Crispy thin won ton strips, angle cut snap pea pods and a smattering of orange sections are just a few of the ingredient highlights of this refreshing and crunchy salad that is all tossed together with a dressing lightly flavored with orange zest and ginger. Be sure to allow time to marinate the chicken in the dressing as it adds tremendous flavor to the salad.
This recipe easily doubles for a bigger group.
- 2 oranges
- 10 won ton wrappers (available in produce section of most grocery stores)
- Vegetable oil for frying
- Orange Ginger Vinaigrette (recipe follows)
- 4 cups shredded or thinly sliced cooked chicken breast or thigh*
- 8 cups chopped romaine lettuce (1 large head)
- 2 cups snap peas, cut in half lengthwise at an angle
- 1 cup sliced celery
- ½ cup toasted sliced or slivered almonds
- ⅓ cup chopped green onions
- Grate and measure 2 teaspoons orange zest for the Orange Ginger Vinaigrette and set aside. Slice the ends off each end of the oranges. Standing the orange upright, slice off the peel. Slice oranges into ½ inch rounds then cut each round into quarters and set aside.
- Cut won ton strips into thin strips; in a heavy bottom pan, heat about 1-inch of vegetable oil over medium heat. In batches, fry won ton strips just until lightly browned and crisp, about 30 seconds, turning once during cooking. Remove to paper towels.
- Prepare Orange Ginger Dressing and reserve ½ cup.
- Toss the chicken with remianing ½ cup orange ginger dressing; marinate in the refrigerator at least 30 minutes or overnight.
- To serve the salad toss romaine, marinated chicken, orange quarters, snap peas, celery, almonds, three fourths of the won tons strips and green onions with the reserved ½ cup of the orange ginger vinaigrette. Top with remaining won ton strips.
- For the Orange Ginger Vinaigrette: whisk together 3 tablespoons soy sauce, 3 tablespoons rice vinegar, 1 tablespoon finely chopped fresh ginger, 1 tablespoon honey, the 2 teaspoons reserved orange zest, 1 teaspoon sesame oil and ½ teaspoon dry ground mustard. Whisk in ⅔ cup vegetable oil. Season with kosher salt and fresh ground black pepper. Makes 1 cup.