A Spicy Chicken Salad

DEAR SOS: I’d love the recipe for the barbecue chicken salad served at Panda Inn in Santa Monica. It’s great.

--SHELLY

DEAR SHELLY: This is it. Cool, spicy and generous.

PANDA INN BARBECUE CHICKEN SALAD

4 won ton wrappers, cut in strips

Oil for deep frying

1/2 ounce rice noodles

1 1/3 cups shredded cooked chicken breast

3 cups shredded lettuce

1 tablespoon shredded preserved red ginger

1/4 cup shredded carrot

1/2 cup shredded cabbage

3 tablespoons sesame seeds

Dressing

Heat oil to 375 degrees. Fry won tons just until golden brown and crisp. Drain. Fry rice noodles until white and puffed. Drain and cool.

Place chicken in large bowl. Top with lettuce, ginger, carrot, cabbage, won ton, noodles and sesame seeds. Pour 1/4 cup or more Dressing over salad and toss to coat ingredients well. (Reserve remaining Dressing for future use.) Makes 2 to 4 servings.

Dressing

1 cup sugar

3/4 cup vinegar

Juice of 1 lemon

2 teaspoons mushroom soy sauce

1/2 teaspoon salt

Blend together sugar, vinegar, lemon juice, soy sauce and salt. Makes about 2 1/2 cups.

Note: Store dressing in tightly covered container and refrigerate up to 1 month. Recipe may be cut in half.