Lemon Ginger Chicken Salad
Tangy, sweet dressing paired with chicken and romaine, topped with fried wonton strips for crunch
Ingredients
- 1 T. minced lemon zest
- ¼ c. fresh lemon juice
- 2 T. ginger syrup*
- 1 T. shoyu (or light soy sauce)
- ½ t. Chinese chili sauce
- 2 T. grated fresh ginger, lightly packed
- 1 clove garlic, minced
- 2 T. vegetable oil (or light olive oil)
- ½ t. salt
- 10 wonton skins, cut into 1/4" strips
- 1 c. vegetable oil
- 1 lb. boneless, skinless chicken breasts
- 10 large romaine leaves, rinsed and patted dry
- 1 c. shredded carrots
- ¼ c. chopped green onions
Instructions
- In a small jar, combine lemon zest, lemon juice, ginger syrup, shoyu, chili sauce, ginger, garlic, 2 T. vegetable oil, and salt.
- Cover tightly and shake vigorously; refrigerate.
- In a large skillet or wok, heat 1 c. vegetable oil over moderate heat until it just begins to smoke.
- Cook the wonton strips in several batches until light golden brown, about 1 min per batch.
- Drain wonton strips on paper towels.
- Gently poach chicken until tender.
- Cool and slice chicken into thin slices; set aside.
- Stack the romaine leaves and roll up from the long side into a tight cylinder.
- Slice the lettuce roll at ⅛" intervals.
- Transfer the lettuce to a large salad bowl.
- Add the carrots, green onions, and chicken.
- Shake the dressing, pour it over the salad and toss.
- At the last minute, gently sprinkle the wonton strips on top of the salad; serve immediately.
Notes
When I make this ahead, I marinate the sliced, cooked chicken in some of the dressing in the refrigerator; then I toss all the ingredients together, including the "chicken marinade."
For a meatless version, or a side salad, I simply leave out the chicken. The lemon zest in the salad dressing lets the salad stand out on its own.