Chinese Chicken Salad -- at long last!

I've been meaning to post this recipe for such a long time, primarily because it is such an important recipe for our family.  My mother originally got the recipe from one of the dental hygienists who  worked in my dad's office.  She gave us some other recipes at the same time, but this is the one that took on a life of its own.

The first "tradition" associated with this recipe was making it on houseboat trips to Lake Shasta. This salad, along with a glass of white wine, served around sunset, became a tradition unto itself. I wasn't old enough to be drinking the white wine, but having this salad as a special meal became deeply rooted in my psyche.

Another fond memory of this salad was bringing it along with a batch Carrot-Ginger-Orange soup in a thermos to have as a kind of picnic with friends in their car one evening on Mount Baldy., right before they moved away from Claremont to Virginia.  We ended up moving there ourselves, but we didn't know that at the time.

And, last but certainly not least, is having this salad every summer with those same friends when we share a cottage at Popham Beach in Maine.  We've made this salad for whoever is coming to dinner, and everyone enjoys it very, very much.

I contributed this recipe (plus another which I will post at another time) to a family cookbook for the Nysmith School, back when my daughter was in pre-K.  That cookbook is the reason why I have this written down, rather than just winging it all the time.  I used to have a sticky note on my fridge with the ingredients for the salad dressing, but that was in Ashburn, Virginia but that sticky note is long lost.

My husband likes to say that this: recipe is a little like performance art: easily put together, all too quickly consumed, but very memorable for all who are present.  I made this on Friday for a Mills College Summer Send-off for the Santa Barbara area.  There are 17 new and current students in the area from Santa Maria to Camarillo.  Here's to the start of some new traditions!

Chinese Chicken Salad

Ingredients:
For the salad:
1 lb. boneless, skinless chicken breasts
1 package wonton wrappers
2 cups vegetable oil (for frying)
3 heads of romaine lettuce, leaves separated and washed
1/2 cup cilantro, coarsely chopped

Dressing
3 tbs. rice vinegar
3 tbs. sugar
1 tsp. salt
1 tsp. MSG (optional - the original recipe included this, but we don't use it)
1/4 cup vegetable oil
1 tsp. dark sesame oil
Toasted sesame seeds, for garnish.

Preparation:

1. To poach the chicken (note: this technique is from James McNair's Chicken, a book I highly recommend), place the chicken breast in a large flat saucepan, with just enough water to cover.  Bring the water to a boil, immediately reduce the heat to a low simmer, and cook until the chicken breast is tender when pierced but still moist inside, about 12 minutes. Remove breasts from the poaching liquid to prevent overcooking. Alternatively, bring the water just to a boil, remove the pot from the heat, immerse the breasts in the liquid, and let stand covered for about 20 minutes.
2. Cut the wonton wrappers into 1/4 inch strips.  Separate strands.  Heat oil on stove top over medium-high heat.  Fry a handful of wonton strips at a time, turning occasionally until light golden brown (watch carefully!).  Drain on paper towels.
3. To make the dressing: mix all the ingredients in a small bowl and whisk thoroughly.  Alternately, combine ingredients in a small jar, and shake vigorously.
4. When ready to assemble, stack the romaine leaves and slice into 1/2 inch thick slices. Place in serving bowl.  Add chicken and fried wonton strips, then add dressing.  Toss salad, sprinkle with sesame seeds, and serve immediately.