cool off

After nearly two weeks in the cool North Woods of Wisconsin, returning to this hot (and recently – very dusty!) desert is a bit of a shock to the system.  An oven-free meal is called for!  The old standby, rotisserie chicken, is my savior today.

Shredded Chicken Salad with Wonton Crisps

Dressing
3 cloves garlic cloves, peeled and minced 
2 tablespoons sugar
1 tablespoon rice wine vinegar
Finely grated zest of 1 lime
3 tablespoons fresh lime juice
3 tablespoons Vietnamese fish sauce
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon chili flakes
3 tablespoons olive oil
Chicken Salad
2 pounds shredded chicken meat from a rotisserie chicken
2 celery ribs, diced
4 cups shredded or thinly sliced green cabbage
2 peeled and julienned carrots
1/2 cup fresh mint, leaves stacked and then thinly sliced
1/2 cup fresh basil, leaves stacked and then thinly sliced
1/4 cup thinly sliced green onions (white and pale green parts)
1/2 cup cilantro leaves
Wonton  Crisps
8 wonton wrappers
About 2 cups of vegetable oil

Dressing:  Whisk together garlic, sugar, vinegar, lime zest, lime juice, fish sauce, salt, pepper, and pepper flakes in a large bowl until salt is dissolved, then whisk in the olive oil until combined well.

Chicken Salad:  Add the chicken, celery, cabbage, carrots, mint, and green onion to the dressing and toss gently to combine.

Wonton Crisps:  Halve each wonton wrapper to make 2 rectangles, then halve each rectangle diagonally to make a total of 4 triangles per wonton.

Heat vegetable oil in a large saucepan over medium-high heat until the thermometer registers 360 degrees.  Gently lay 4 triangles on oil (do not drop-in, or triangles will lose their shape and oil will splatter) and fry, turning over once with tongs, until just golden, 15 to 30 seconds total. Transfer with a slotted spoon or spider to paper towels to drain and immediately season with salt.  Fry remaining triangles in the same manner.

Gently toss the cilantro leaves into the salad just before serving.

Serve chicken salad in bowls or martini glasses topped with wonton crisps.

Serves 8