CHINESE CHICKEN SALAD
12 cups shredded iceberg lettuce
3 cups thin slices grilled chicken breast, cut in pieces
2 cups thinly shredded red cabbage
1 cup fresh bean sprouts
3/4 cup finely chopped green onions (tops included)
1/2 cup slivered almonds, toasted
1/4 cup black and white sesame seeds (toast white, if desired)
4 to 5 cups crisp deep-fried rice sticks, drained
Plum Sauce Dressing
1 (11-ounce) can Mandarin oranges, well drained
6 cups crisp fried won ton strips (see Note)
Thinly sliced pieces snow peas for garnish
Just before serving, in large mixing bowl, combine lettuce, chicken, red cabbage, bean sprouts, 1/2 of green onions, 1/2 of almonds, sesame seeds and 2 cups rice sticks.
Toss with desired amount of Plum Sauce Dressing. Divide salad evenly among 4 dinner plates. Garnish with fried won tons, remaining green onions, almonds, Mandarin oranges and rice sticks, dividing evenly. Sprinkle with thinly sliced snow peas.
Makes 4 large servings
PLUM SAUCE DRESSING: In medium mixing bowl, whisk together 1 cup plum sauce (Lee Kum Kee OR Dynasty brand preferred), 1 tablespoon hoisin sauce, 1 teaspoon lite soy sauce, 1/4 cup lemon juice, 3 tablespoons sesame oil and 2 tablespoons vegetable oil until well blended. Keep refrigerated. Makes about 1 3/4 cups.
NOTE: To make won ton strips, cut 3 1/2-inch won ton wrappers from a 12-ounce package into 3 equal strips (leave wrappers stacked for easy cutting). Heat 3 inches vegetable oil in medium saucepan until very hot. Add won ton strips, several at a time, and cook until golden brown. With a slotted spoon, remove to paper towels to drain. Repeat until amount of won ton strips needed are cooked.