Ingredients:

20 square wonton wrappers

2 3/4 cups vegetable oil, divided

1 head romaine lettuce, cut into bite-sized pieces (about 8 cups)

1/4 cup soy sauce

1/4 cup freshly squeezed lemon juice

2 tablespoons sugar

1 tablespoon distilled white vinegar

1 teaspoon salt

1/2 teaspoon ground black pepper

1 tablespoon toasted sesame oil

3 to 4 cups coarsely shredded cooked, rotisserie chicken

1/2 cup chopped green onions

2 nave, Cara Cara or Valencia oranges, peeled and segmented

1/2 cup sliced almonds, toasted

2 tablespoons sesame seeds, toasted

 

Directions:

Cut wanton wrappers into 1/2-inch-wide strips and separate on paper towels. Heat 1/2 cups vegetable oil in a large, wide saucepan over medium heat. Fry the wanton strips, 5 or 6 at a time, gently turning over once with a slotted spoon, until golden, 10 to 15 seconds per batch. Transfer to paper towels to drain.

 

Put romaine in a large salad bowl. In a separate mixing bowl, whisk together soy sauce, lemon juice, sugar, vinegar, salt and pepper. Add sesame oil and remaining 1/4 cup vegetable oil in a slow stream, whisking until the sugar is dissolved and the dressing is well blended.

 

In a third bowl, combine chicken, green onions, orange segments, almonds and sesame seeds. Add 1/3 cup of dressing and toss to coat. Toss romaine with enough dressing to lightly coat. Add the chicken mixture and toss lightly. Top with fried wanton strips and serve. 

 

Makes 4 servings