Won Ton Chicken Salad & Rangoon

Won Ton Chicken Salad by Colleen Kelley

Ingredients:
4 chicken breasts, marinated in teriyaki sauce
1 head Iceburg lettuce
6 green onions
1 pkg. slivered almonds
1/4 c sesame seeds
1/4 package won tons, fried in oil (you can find these in the produce section at Wally World for less than $2)

Dressing:
3 Tbsp sugar
3 Tbsp rice vinegar
1/2 tsp salt
1/2 tsp pepper (fresh cracked, yo!)
1 Tbsp Accent (find near spices; I only say this because I'd never heard of Accent before :0))
1/4 c olive oil
1 Tbsp sesame oil

Colleen's directions:
Toss salad with dressing right before serving. Top with fried won tons crumbled on top.

My notes: I marinated the chicken breasts in teriyaki sauce all day and then had Mikers grill them. The chicken came out very moist and flavorful this way. Whenever I try to cook chicken with teriyaki sauce indoors, I have problems. I think it's because there's so much sugar in the teriyaki sauce. Also, I drizzled the dressing on each plate individually because I knew we probably weren't going to eat the whole salad tonight for dinner and I thought it would keep better separately.

Now for the rangoon...

This recipe is from a fantastic cooking blog.
Link to recipe: http://creatingpostitnotes.blogspot.com/2008/07/crab-rangoon.html

CRAB RANGOON
1 8oz pkg cream cheese, softened
1 cup crab (imitation or real)
2 Tbsp green onion, finely chopped
2 Tbsp water chestnuts, minced
1 clove garlic, minced
1 tsp sugar
1 egg, separated (discard yolk)
Won ton wrappers
Sweet chili sauce

Mix all ingredients together, except egg white, wrappers, and chili sauce. Put a teaspoonful of filling on a won ton wrapper. Using your finger, dip into the egg white and rub along the edges of the won ton. Place another wrapper directly on top and press to seal the edges together. Put a little more egg white on each corner. Pinch corners together to create a little pillow.

At this stage, you can freeze them for later use. If you’re eating them now, heat oil in a pot or wok to 350*. Carefully place the Rangoon in the hot oil and cook until the whole thing is nice and golden brown. Remove from the oil and place on paper towels to drain.

Serve with sweet chili sauce for dipping.

4 starts for both recipes. They are delicious!