Brighten your day with a fresh take on Tulsa’s beloved ITR Salad from local favorite, In the Raw! Crisp iceberg lettuce, tender chicken, and a zingy dressing come together in the most flavorful way. Finished with a satisfying crunch, every bite will have you choosing to stay in instead of going out.
1 head of iceberg lettuce, shredded
3 chicken breasts
3/4 cup olive oil
1/2 cup rice wine vinegar
1/4 cup low sodium soy sauce
2 tablespoons peeled, fresh ginger (finely grated)
2 garlic cloves (minced)
1 small shallot (minced)
Pinch of sea salt (or regular salt)
Fresh cracked black pepper, to taste
1/2 cup white wine (divided: 1/4 cup for the dressing and 1/4 cup for the chicken)
3 green onions, sliced
1/4 cup slivered, toasted almonds
1 tablespoon toasted sesame seeds
1 package wonton sheets, cut into strips
2 cups olive oil
Preheat your oven to 350°F.
First, prepare the marinade and dressing by using a a blender or NutriBullet. Combine the olive oil, vinegar, soy sauce, ginger, garlic, shallot, salt, pepper and 1/4 of the wine. Blend until the mixture is smooth and well-emulsified.
Second, place the chicken breasts in a casserole dish. Pour half of the prepared dressing over the chicken. Toss well to ensure both sides are evenly coated. Add the remaining 1/4 cup white wine to the bottom of the casserole dish for extra moisture. Bake in the preheated oven for 30-40 minutes, or until the chicken reaches an internal temperature of 165°F (use a meat thermometer to confirm). Once cooked through, remove the chicken from the oven and allow it to cool. Then, slice into very thin strips.
Third, while the chicken is baking, take a package of uncooked wonton sheets and cut them into thin strips. In a small skillet, heat a generous amount of olive oil over medium heat until shimmering. Carefully add the wonton strips in a single layer. Fry them until they puff up and turn a golden color—this should take about 1-2 minutes. Remove the strips with a slotted spoon and let them drain on paper towels. For an extra touch, sprinkle a pinch of salt over them while still warm.
Fourth, place the shredded iceberg lettuce into a large bowl. Top with the sliced chicken, scallions, toasted almonds, sesame seeds, and a few crispy wontons. Drizzle with your desired amount of dressing. Toss gently to combine all the flavors.
Serve immediately for a crisp, tangy, and satisfying salad.
