2 wonton wrappers
canola oil, for frying
two tablespoons sliced almonds
4 cups romaine lettuce, torn into bite-sized pieces, loosely packed
1 tablespoon fresh cilantro, chopped
3 ounces boneless, skinless chicken white meat, grilled and sliced thinly on the bias
1 tablespoon sesame seeds
Asian Sesame Dressing
1/8 cup grain wine vinegar
1/8 cup toasted sesame oil
1 tablespoon soy sauce
1/2 teaspoon toasted sesame seeds
1/2 teaspoon crushed red pepper flakes
1/3 cup canola or vegetable oil
Preheat, the oven to 350 levels F.
To organize wonton strips, cut wonton wrappers into 1/4-inch strips. Inside a deep skillet, pour canola oil to some depth of two to three inches. Heat oil to 365 levels F. Carefully drop wonton slices into herbal and fry for around thirty seconds, or until crisp and golden. Remove with slotted spoon and drain in writing towel.
Arrange almonds in one layer on the sheet pan. Toast within the oven for five minutes, toss nuts, then toast for the next a few minutes, or until golden. Remove from pan to awesome.
To help make the Asian sesame dressing, combine all ingredients except canola oil inside a medium mixing bowl having a wire whisk. Once ingredients are combined, gradually pour within the oil while whisking to create an emulsion.
To help make the salad, chuck the ball lettuce, cilantro, wonton strips, chicken and dressing (amount as preferred) inside a large mixing bowl until combined. Put the mixture on the serving plate. Sprinkle with sesame seeds and almonds and serve.
Recipe Source: Panera Bread