Chinois chicken salad

Time 30 minutes
Yields Serves 6
Chinois chicken salad
(Al Seib / Los Angeles Times)

Chinese mustard vinaigrette


Blend together the egg yolk, mustard, soy sauce, sesame oil, vinegar, peanut oil and salt and pepper to taste until smooth. Store in the refrigerator while you make the salad.

Chicken salad


Pour enough oil in a skillet to reach a depth of 1/4 inch. Heat the oil over medium heat and fry the won ton skins until golden, 2 minutes. Drain on paper towels.


Select 4 to 8 outer leaves from the cabbage and reserve. Slice the remaining cabbage into thin strips.


Remove the skin from the breasts and thighs of the chicken and shred the meat. Combine the chicken, cabbage and radicchio in a bowl and toss with the vinaigrette.


Arrange the reserved cabbage leaves on the edge of a large serving plate. Mound the salad in the center and sprinkle it with the sesame seeds and wonton skins.

Although many recipes call for uncooked eggs, the U.S. Department of Agriculture has found them to be a potential carrier of food-borne illness and recommends that infants, the elderly and immuno-compromised people avoid raw eggs.

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