Name: Speedy crispy chicken salad
Prep time: 28 min
Cook time: 2 min
Total time: 30 min
Yield: 1
Ingredients: 36.80 gm vegetable oil, for shallow-frying; 6 wonton wrappers, thinly sliced; 2 carrots, peeled, grated; 1/2 bunch radishes, trimmed, thinly sliced; 250.00 ml untrimmed mung bean sprouts; 2 Lebanese cucumbers, cut into matchsticks; 1 barbecue chicken, skin and bones discarded, meat shredded; 3 green shallots, thinly sliced diagonally; 250.00 ml fresh coriander leaves; 55g (1/3 cup) roasted salted peanuts; 36.40 gm light olive oil; 20.00 ml rice wine vinegar; 21.00 gm soy sauce; 10.00 gm Mirin Seasoning

Speedy crispy chicken salad

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Prep Time:
28 minutes

Cook Time:
2 minutes

Total Time:
30 minutes

Enhance salad with crunchy, salty roasted peanuts.

Ingredients:

36.80 gm vegetable oil, for shallow-frying
6 wonton wrappers, thinly sliced
2 carrots, peeled, grated
1/2 bunch radishes, trimmed, thinly sliced
250.00 ml untrimmed mung bean sprouts
2 Lebanese cucumbers, cut into matchsticks
1 barbecue chicken, skin and bones discarded, meat shredded
3 green shallots, thinly sliced diagonally
250.00 ml fresh coriander leaves
55g (1/3 cup) roasted salted peanuts
36.40 gm light olive oil
20.00 ml rice wine vinegar
21.00 gm soy sauce
10.00 gm Mirin Seasoning

Instructions:

Heat oil in a frying pan over medium-high heat. Fry wonton strips in two batches, stirring, until crisp, for about 1 minute. Drain on paper towel.
Combine all the dressing ingredients in a small bowl and whisk until well blended.
Place the carrot, radish, bean sprouts, cucumber, chicken, wonton strips, and shallot in a serving bowl. Drizzle with the dressing, then sprinkle with coriander leaves and peanuts for a flavorful finish.

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