Chicken Salad

Combine carrot, chicken, leaf lettuce, bean sprouts, cilantro, and pickled ginger in a large baking bowl; set aside.

Heat stove to 175 C ( 350 F ), spread almond kernels evenly on baking sheet and toast 5 to 10 min until brown. Shake baking sheet a few times. Toast sesame seeds in a frying pan without fat for about 3 min, remove from frying pan on the spot, cool.

For dressing, heat oil on high, add ginger, garlic, and scallions; toast 1 min, stirring throughout. Leftover. Add ingredients, bring to a boil, remove from heat.

Fry the wonton strips in hot oil for about 5 min until golden brown, drain on paper.

Just before serving, pour the dressing over the lettuce, mix well, place on plates, sprinkle almond kernels and sesame seeds on top and form the wonton strips on top. Serve immediately.

I put the dressing hot over the lettuce and used flour tortillas instead of wonton strips. Very tasty and quick.

Ralph.

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