• Ingredients: 13
  • Serves: 6
  • Prep: 1 1/4 hr
  • Bake: 1 1/4 hr

Chinese chicken salad with special equipment: a deep-fat thermometer. To make this chinese chicken salad for 6 persons you will need 1 1/4 hr for preaparation and 1 1/4 hr for baking.


For fried wontons (optional)

  • 20 square wonton wrappers, thawed if frozen
  • About 2 1/2 cups vegetable oil

For salad

  • Special equipment: a deep-fat thermometer

For sandwiches

  • 1 lb. roasted turkey breast, sliced
  • 4 ciabatta rolls
  • 12 slices bacon
  • 1 avocado, halved, pitted, peeled, and thinly sliced

For seafood and pasta

  • Equipment: a pressure cooker

For the mop sauce (optional)

For assembly


Make fried wontons:

  1. Step 1 Heat 3/4 inch oil in a wide 3-quart heavy saucepan over moderate heat until it registers 350°F on thermometer.

    For this step you will need

  2. Step 2 Fry strips, 5 or 6 at a time, gently turning over once with a slotted spoon, until just golden, 15 to 30 seconds per batch (some strips will fold and curl).

Make salad:

  1. Step 3 Cook snow peas in a 4-quart pot of boiling salted water until crisp-tender, about 1 1/2 minutes. Transfer with a slotted spoon to a bowl of ice and cold water to stop cooking, then drain in a colander and pat dry.
  2. Step 4 Whisk together soy sauce, lemon juice, sugar, vinegar, salt, and pepper in a small bowl, then add sesame oil and vegetable oil in a slow stream, whisking until sugar is dissolved and dressing is combined well.

    For this step you will need

  3. Step 5 Toss chicken and scallions with 1/3 cup of dressing in another large bowl. Whisk remaining dressing (it will separate), then add cabbage mixture, cilantro, almonds, and sesame seeds to chicken and toss with enough remaining dressing to coat.