Name: Chinese Chicken Salad
Cook time: 1 1/4 hr
Total time: 1 1/4 hr
Yield: Makes 6 to 8 main-course servings
Ingredients: 20 square wonton wrappers, thawed if frozen; About 2 1/2 cups vegetable oil; 1/2 pound snow peas, trimmed 1 lb Napa cabbage, cored, then cut crosswise into 1/3-inch-wide strips (about 6 cups); 1 pound Napa cabbage; 1 (1-lb) head of romaine, torn into bite-size pieces (about 8 cups); 1/4 cup soy sauce; 1/4 cup fresh lemon juice; 2 tablespoons sugar; 1 tablespoon distilled white vinegar; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 tablespoon Asian sesame oil; 1/4 cup vegetable oil; 6 cups coarsely shredded cooked chicken (from a 2 1/2-lb rotisserie chicken); 1/2 cup chopped scallions; 1/2 cup chopped fresh cilantro; 1/2 cup sliced almonds, toasted; 2 tablespoons sesame seeds, toasted; a deep-fat thermometer (if making wontons)

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Ellen Chao from Manhattan Beach, CA, writes: "I make this salad when I entertain guests. It looks impressive and tastes delicious. My kids love it, too — especially with the fried wonton skins."

When chicken Caesar loses appeal, this salad, with its soy dressing and fried wontons, is a substitute worth the betrayal.

Cooks' note:

Wontons can be fried 1 day ahead and cooled completely, then kept in an airtight container at room temperature.

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