Ingredients:
-
20
square wonton wrappers
-
2 ¾
cups
vegetable oil, divided
-
1
head of romaine lettuce, cut into bite-size pieces (about 8 cups)
-
¼
cup
soy sauce
-
¼
cup
Sunkist® freshly squeezed lemon juice
-
2
Tbsp.
sugar
-
1
Tbsp.
distilled white vinegar
-
1
tsp.
salt
-
½
tsp.
black pepper
-
1
Tbsp.
toasted sesame oil
-
2
Sunkist® oranges, segmented
-
3-4 cups coarsely shredded cooked chicken (from a store-bought rotisserie chicken)
-
½
cup
chopped scallions
-
½
cup
sliced almonds, toasted
-
2
Tbsp.
sesame seeds, toasted
Instructions: (Makes 4 servings)
-
Cut wonton wrappers into 1/2 inch wide strips and separate on paper towels. Heat 2 1/2 cups oil in a wide, large saucepan over medium heat.
-
Fry strips, 5 or 6 at a time, gently turning over once with a slotted spoon, until golden, 10-15 seconds per batch. Transfer to paper towels to drain.
-
Put lettuce in a large salad bowl.
-
In a separate mixing bowl, whisk together soy sauce, lemon juice, sugar, vinegar, salt and pepper. Add the sesame oil and remaining 1/4 cup vegetable oil in a slow stream, whisking until sugar is dissolved and dressing is well combined.
-
Toss chicken, scallions, orange segments, almonds and sesame seeds with 1/3 cup of dressing in a 3rd bowl.
-
To Serve: Toss romaine with enough dressing to lightly coat, add chicken and other ingredients and mix lightly. Top with fried wontons and serve.