Laura's Chinese Chicken salad recipe

 Asian Chicken Salad

 1 head lettuce, shredded (I often use savoy cabbage)

 1 chicken, boiled, skinned, cooked meat shredded (I usually use boneless chick. Breasts – 2 for one recipe, 4‐5 for double recipe)

 1 bunch green onions, slivered or chopped 

1 bunch cilantro, chopped (optional) 

1 pkg. won ton skins, cut in strips & deep‐fried golden brown (this part is a bit time‐intensive because you have to watch them and turn them to brown on both sides but is worth it) 

Dressing: 

 1 tsp. dry mustard 

1 tsp. black pepper 

1 tsp. ginger powder 

6 Tb. Rice wine vinegar (about ½ cup) 

2 tsp. salt

 ½ c. salad oil ( I use ¼ canola and ¼ sesame oil) 

4 Tb. Sugar

 Combine all salad dressing ingredients in jar and refrigerate.

 In separate large bowl, combine shredded lettuces, shredded chicken, onions and cilantro.

 Just before serving, add fried won ton strips to salad and toss with dressing. 

 Note: you can double salad dressing if you wish to serve additional salad dressing on the side.  You can basically add whatever you wish (slivered almonds, mandarin oranges, sesame seeds, etc.) and any combo of lettuce/cabbage you choose. I also have a large plastic leaf‐shaped salad bowl that nicely fits this recipe doubled!