Ingredients
Scale
- 16 eggroll wrappers
- 2 tablespoons olive oil
- 1 head Boston Bibb lettuce
- 4 sliced mushrooms
- ½ can of baby corn
- ½ can of water chestnuts
- 2 cups rotisserie chicken, shredded
- ¼ cup PF Chang’s Sesame Sauce
- 1 tablespoon apple cider vinegar
Instructions
- Preheat oven to 400 degrees F. Place 8 eggroll wrappers on a nonstick baking sheet. Drizzle with oil, spread it evenly over the wrappers and top with 8 more wrappers. Drizzle with more oil and spread it out. Bake about 10 minutes. Check them often. They burn easily. Not that I would know from experience 😉
- Break the wrappers into shards once cool and arrange them around two plates. Extras may be stored in an airtight container for up to 1 week at room temperature. Tear lettuce and divide among two plates. Top with mushrooms, corn, and water chestnuts.
- Arrange the chicken on top. In a small bowl, stir together the sauce and vinegar. Drizzle over the salads immediately before serving. Undressed salads may be stored, covered with plastic, in the refrigerator for up to 3 days. Dress right before serving.
Notes
Recipe is easily multiplied
- Prep Time: 20 minutes
- Cook Time: 10 minutes