This salad, considered exotic at the time, was served in the Bullocks Wilshire Tea Room on delicate glass plates.
Serves 4 to 6
1 head iceberg lettuce, chopped
canola oil for frying
6 oz. wonton wrappers, sliced into sticks
3 cups diced cooked chicken
6 tbsp. sliced almonds, toasted
Mustard Mayonnaise Dressing
(recipe follows)
1. Place the lettuce in a bowl. Set aside.
2. Heat about 1 inch of the oil in a deep-bottomed pot to 370°F on a deep-fry thermometer. Add the wonton wrappers and fry until golden brown and puffy, 1 to 2 minutes. Remove with a slotted spoon and drain on paper towels.
3. Add the wonton wrappers, chicken, and almonds to the lettuce. Add the dressing to taste and toss gently. Serve immediately.