Do you remember the fabulous salad that was served at Hearts and Hands? We finally got the recipe from Kathleen Walker, the Hearts and Hands coordinator for Billings Stake who prepared the wonderful 2010 luncheon.
Won-Ton Chicken Salad
2 heads of romaine and 1 bunch of spinach (or whatever greens your family likes best)
3-4 chicken breasts, grilled and cubed (you can marinate these in a little soy sauce and pepper for an Asian flavor)
2 cans mandarin oranges, drained
3 avocados, cubed
1/2 bunch of green onions, diced thin
toasted slivered almonds and sunflower kernels (I put a handful of each in a frying pan with a pat of butter until browned)
1/2 package of won ton wrappers, fried in vegetable oil (find these at Wal-mart by the bag salads)
1/2 cup vegetable oil
1/2 cup sugar
1/4 cup seasoned rice vinegar
1/2 teaspoon salt
2 tablespoons sesame seeds
1 tablespoon poppy seeds (optional)
1/2 teaspoon accent (optional)
1/2 teaspoon paprika
Blend the dressing in a food processor or blender for best results. (Note from Kathleen: I think this is a lot of dressing, I use less)
The good thing about this salad is that you can leave out the things you don't love (or don't have) and it will still be great!
Serves 8 perfectly with a good piece of bread.