SALADS: This is a fun salad to serve to the family when you have left-over chicken meat. The children will be delighted with the crunch provided by the crispy wanton strips.

ASIAN CHICKEN SALAD:

3 cups cooked chicken meat                                       

3 tbsp. toasted sesame seeds

2 tbsp. canola oil                                                        

kosher salt

½ a 400-g pkg. wonton wrappers                                

8 cup shredded romaine lettuce

1 red bell pepper, cored, seeded, diced                       

6 green onions, chopped

¾ cup chopped fresh coriander or parsley                  

dressing:

    3 tbsp. each light soy sauce, sesame oil, rice vinegar  & lemon juice

    3 tbsp. tamarind sauce                                            

    2 tbsp. maple syrup

Preheat oven to 375 degrees F.  Slice wonton through entire stack of wanton wrappers to make ¼-inch wide strips. Toss strips in a little oil and spread them in single layer on two baking sheets. Bake for 5 minutes or until golden brown and crispy.

Make dressing by whisking together all ingredients or by shaking ingredients in a glass jar with lid until combined. Taste for tartness, adding more maple syrup if needed, or a pinch of salt. Dressing can be made ahead and stored in fridge.

Put chicken, lettuce, bell pepper, green onions and coriander in large bowl. Toss to combine; then pour on dressing and toss all ingredients together. Taste; add salt to taste if necessary. Sprinkle with fresh sesame seeds. Scatter wonton strips on top to serve.