1 lb. boneless, skinless chicken breast fillet
3 cups mixed salad greens
1/4 cup shredded carrot
1/2 cucumber, peeled, deseeded, and julienned
3 shiitake mushrooms, sliced, optional
1 piece fried tofu, sliced, optional
5 wonton wrappers
2 cups oil to make crispy wontons
Sesame Ginger Salad Dressing:
1/2 cup brown sugar
1/4 cup low-sodium or light soy sauce
1/4 cup pure sesame oil
2- inch ginger, peeled and minced
2-3 cloves garlic, peeled and minced
1 stalk scallion, cut into thin rounds
1 small shallot, peeled and minced
2 tablespoons red wine vinegar
2 tablespoons rice wine vinegar
1 teaspoon sesame seeds, lightly toasted
Whisk all the Salad Dressing ingredients together and set aside for at least 1 hour. Refrigerate until use. Marinate the chicken with salt, black pepper, and 2 1/2 tablespoons of Sesame Ginger Salad Dressing for 30 minutes. Discard marinade before cooking.
Pan-sear the chicken on both sides, until the meat is completely cooked. Remove chicken and cool down. Cut into thin slices.
Cut each wonton wrapper into 8 strips. Heat up the oil in a wok on medium-high heat. When the oil is heated, deep-fry the wonton strips until golden brown. Remove from wok with a strainer and drained on paper towels. Set aside.
In a large bowl, mix the salad greens, carrot, cucumber, chicken and the Sesame Ginger dressing. Toss well. Chill for 5 minutes, garnish with crispy wonton strips and serve immediately.