Wonton Chicken Salad

This has been a staple for us at times. Great for hot summer evenings, or served (without the chicken) with something like mandarin or orange chicken.

Wonton Chicken Salad

Fry in ½” cooking oil & pat dry; set aside: 1 small pkg Wonton skins, cut in ¼” strips

Boil 2 chicken breasts; cut in strips or chunks.

Optional ingredients:

Cashews

Mandarin oranges

Sliced water chestnuts

Dressing:

 2-3 chopped green onions

1/3 C sesame seeds, browned (250-300º on some foil in a pan for 15-20 min – check on them after 10-15)

3 Tbl. Sugar

1 tsp. salt

¼ C. salad oil

4 tsp. rice vinegar

1 tsp. soy sauce

Mix dressing ingredients and set aside. When ready to serve, toss in wontons and dressing with chicken and lettuce and/or spinach. 

May use chow mein noodles instead of fried wontons. 

Easy Italian Chicken

I was floundering at lunch yesterday and grabbed some shredded chicken out of the freezer. Jeremy asked me to write down what I did to it, because he really liked it...

About 2 cups of shredded chicken
1 TB minced garlic
1-2 TB oil
Italian seasoning
Italian dressing
1/3 cup alfredo sauce

Heat the olive oil in the pan at medium heat, then add the garlic and saute for 2-3 minutes. (I use the jarred kind)  Add the chicken. If the chicken is frozen, defrost a little first, or break it up as it thaws in the pan. When it is starting to get brown, add some seasoning. (I love McCormick's Italian grinder) Cook for another few minutes, stirring often, and adding a little more oil or water if needed. If you have chicken broth handy, a little of that would be good. Add several squirts of Italian dressing. I used a Basil Romano Vinaigrette, I think. When it's fully heated, add 1/4 - 1/2 cup of some kind of alfredo sauce and mix well. We used the chicken to top past (for the kids) and rice (for us) and it was really good! (And easier than it sounds. You could do a lot of variation here and end up with something yummy.