Best-Ever Chinese Chicken Salad

Best-Ever Chinese Chicken Salad
Photo by Thomas J. Story

Ingredients

  • 4 fresh wonton wrappers, cut into 1/4-inch-wide strips (see notes)
  • 2 tablespoons toasted sesame seeds
  • 4 green onions (including green tops), sliced diagonally
  • 6 cups finely shredded cabbage
  • 4 green onions (including green tops), sliced diagonally
  • About 1 ½ cups vegetable oil
  • 2 navel oranges (see notes)
  • + 13 more ingredients
    • ½ pound asparagus, trimmed and cut diagonally into 1-inch pieces
    • 1 large avocado, cubed
    • 6 cups finely shredded cabbage
    • Spicy soy-ginger dressing (recipe follows)
    • Spicy soy-ginger dressing (recipe follows)
    • 2 cups cubed cooked chicken
    • 2 cups cubed cooked chicken
    • 1 large avocado, cubed
    • 2 tablespoons toasted sesame seeds
    • About 1 ½ cups vegetable oil
    • ½ pound asparagus, trimmed and cut diagonally into 1-inch pieces
    • 2 navel oranges (see notes)
    • 4 fresh wonton wrappers, cut into 1/4-inch-wide strips (see notes)

1. In a 2- to 3-quart pan over high heat, bring about 1 quart water to a boil. Add asparagus and cook until crisp-tender, 2 to 3 minutes. Drain, then plunge asparagus into ice water to stop the cooking. Drain and set aside. 2. Cut off and discard ends from oranges. Following the curve of the frui...

View full recipe at My Recipes

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