Wonton Salad

Our playgroup started a new "dinner recipe" lunch once a month and I LOVED this salad that Nichole brought.
Instead of frying the wontons she puts them on a baking sheet that has been sprayed with Pam. Put them in a single layer and spray the tops with Pam. Brown the in an oven at 400.

1 pkg. wontons, slightly browned
2 cups cooked diced chicken
1 small head of lettuce (or 2 pkgs of ready to eat)
4 small green onions
1/4 c. toasted sesame seeds
1/4 c. or less parsley (optional)
A couple handfuls of peanuts or another nut (optional)
1 cup halved red grapes (optional)

Dressing:
1 tsp. salt
1/2 tsp. pepper
2 Tbsp. sugar
3 Tbsp. red wine vinegar
2 Tbsp. vegetable or olive oil
2 Tbsp. sesame seed oil

Mix greens, chicken, sesame seeds, parsley, nuts and grapes. Mix dressing ingredients in a separate container. Add dressings, onions and crushed wontons to the salad just before serving. (Do not mix it all together until the last minute - the wontons will go soggy and the entire salad will taste like an onion)

Cashew Chicken

I kid you not when I say this is fast & easy! It was one of those days when I didn't think I had anything for dinner. I had everything for this on hand, and everyone loved it. It took longer to make the rice than the chicken! If you have the "Redhawk" cookbook, its on page 118.

2 lbs. boneless, skinless chicken breasts, raw
1/4 c. cornstarch
1/4 c. soy sauce
2 Tbsp. sugar
1/4 tsp. salt
1/4 c. vegetable oil
1 1/2 c. chicken broth
3/4 c. cashews, unsalted

Cube the uncooked chicken. Mix cornstarch, soy sauce, sugar, salt, and chicken broth in a bowl. Heat wok or frying pan over medium high heat. Add oil, add chicken. Saute until tender. Add liquid mixture to chicken. Simmer 2 minutes. Add cashews. Heat. Serve over rice.

Thaifoon Chopstix Chicken Salad

**Warning: You are supposed to refrigerate this dressing overnight!

Salad
3 c. mixed greens
1/2 head iceberg lettuce, cored & shredded
2 boneless skinless chicken breasts, seasoned & roasted, cut into strips
1 c. chow mein noodles
1 Tbsp. coarsely chopped fresh cilantro
1/4 c. red bell pepper strips
1/2 c. celery, sliced into 1/8" x 1 1/2" strips
1/2 c. sugar snap peas or snow peas, cut into 1" pieces
1/2 c. ginger-soy dressing

Combine greens, half of the chicken breast strips, half of the chow mein noodles, and all of the cilantro, bell peppers, celery and snap peas. Ladle 2/3 of the dressing over the salad ingredients and toss evenly to coat.

Place the remaining chicken breast strips and chow mein noodles on top. Drizzle with remaining dressing. Makes 2 large dinner size servings.

Ginger-Soy Dressing
1 1/4 c. white wine vinegar
1 1/2 c. sugar
2 Tbsp. kosher salt
2 tsp. black pepper
1 Tbsp. salad oil
1 Tbsp. minced fresh ginger
1 tsp. sesame oil
2 Tbsp. soy sauce

Combine ingredients in a bowl and stir until the sugar dissolves. Cover the bowl and refrigerate overnight before using. Makes 2 cups.

Won Tons & Sweet & Sour Sauce

These were so good and the kids loved them as well!

Won Tons:
1 lb. ground beef
4 green onion, including stems, chopped fine
1 c. fine seasoned bread crumbs
1 egg
1 tsp. ground ginger
2 Tbsp. soy sauce
Salt, garlic salt, and pepper to taste
A little water (if it is too dry to mix)
1 pkg. won ton wrappers

Thoroughly mix all ingredients except for the won ton wrappers. Make small meatballs out of the mixture (about 1" balls). Place in won ton wrappers and wrap according to package directions. Cook in hot oil for 2-3 minutes, until lightly browned, but do not overcook. Drain on paper towels.

Sweet & Sour Sauce:
3/4 c. ketchup
1/2 c. sugar
1/3 c. seasoned rice vinegar
1/4 c. pineapple juice
1 Tbsp. soy sauce
1 Tbsp. cornstarch

Combine sugar and cornstarch. Add to ketchup, vinegar, soy sauce, and pineapple juice. Stir together in small saucepan over medium heat until thick and bubbly.

Serve with fried rice.