Renelbee’s Chicken Salad

Renaud (my uncle) and Shelby (my aunt) both graduated from the California Culinary Academy. Put them together and you have an amazing salad called Renelbee’s Chicken Salad! This salad will be great with any leftovers you may have from cooking a Kaya Bird the night before. There is some prep to it, but over all it is pretty straight forward and will satisfy you on a hot evening in Sonoma County! Enjoy!

Ingredients

For the dressing:

1/2 cup oil plus 1 TBS. sesame oil

6 TBS. red wine vinegar

3 TBS. sugar

1 tsp. beau monde

1 tsp. pepper

For the salad:

All your left over Kaya Bird chicken, skinned and deboned

1 pkg. won ton strips

Assorted lettuces

4 green onions, chopped

2 TBS. toasted sesame seeds

Teriyaki sauce

Instructions

An hour before you want to eat, take out your left over chicken, shred it and toss in teriyaki sauce, just enough to wet the meat. Throw all the dressing ingredients in a bowl and gently whisk it up. When it is time to put the salad together, layer the lettuce, green onions, chicken, and sesame seeds in a large bowl. Add the dressing (only add how ever much you want) toss and at the end sprinkle won tons over the top. Serve!