This mainstay salad is popular for its crunch, satisfying chicken and the delicious flavors of sweet sesame dressing. Here’s Muriel Miura’s version, courtesy of her cookbook, “Celebrating in Hawai‘i.”

CHINESE CHICKEN SALAD

By Muriel Miura

• 1 pound cooked boneless chicken breast, shredded
• 1 medium head lettuce, shredded
• 1/4 cup minced green onion
• 1 bunch Chinese parsley, chopped
• 1/4 cup thinly sliced celery (optional)
• 1 (3-ounce) package fried wonton strips
• 1/4 cup chopped roasted peanuts
• >> Sesame vinegar dressing:
• 2 tablespoons toasted sesame seeds
• 1 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1/4 cup sugar
• 1/3 cup rice vinegar
• 1/4 cup canola oil

In salad bowl, combine all ingredients except wonton and peanuts.

Make dressing: Combine ingredients in jar, cover tightly and shake vigorously.

Just before serving, pour dressing over salad. Toss gently, then top with wonton and peanuts. Serves 10 to 12.

Nutritional information unavailable.

Find “Celebrating in Hawai‘i” at Barnes & Noble and wherever books are sold; on amazon.com; and at Mutual Publishing, 1215 Center St., Suite 210. Call Mutual at 732-1709.