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Oriental Salad Recipe

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This recipe for Oriental Salad, by , is from The Wedding Cookbook for Jenna and Adam, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Connie Hackett
Added: Sunday, November 26, 2006


1 1/4 lb boneless, skinless chicken breasts
Salt and Pepper to taste
1 egg yolk
1/4 c soy sauce
1/4 c vinegar
1/4 cup sugar
1/4 t pepper
1 c seasame oil
1/2 cup vegetable oil

1 1/3 pounds lettuce, torn in bite-sized pieces (I use romaine and iceberg mix)
8 onz fresh mushrooms (I use oyster mushrooms but mushrooms are optional)
8 onz fresh pea pods
1/2 chopped green onions (optional)
1 T sesame seeds
Manadrin orange segments
1 pkg wonton wrappers

1. Season chicken with salt and pepper; bake at 350 until done. Fore Dressing, in a food processor or blender, combine egg yolk, soy, vinegar, sugar and pepper and blend well. Slowly add oil, mixing constantly. When chicken is done, cut into strips and marinate in 1/2 c dressing for 1 hour or longer.

2. Cut wontons (1/2 package) into 1/2 wide strips and fry in shallow pan of hot oil. Remove to paper towel lined plate to drain.

2. When ready to serve, in large bowl, combine greens and dressing and toss. Add orange segments, onion (if desired) and top with mushrooms and fried wontons

Number Of Servings:
Number Of Servings:
20 as a side dish
Preparation Time:
Preparation Time:
40 minutes




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