Best-Ever Chinese Chicken Salad

Ingredients

• 1/2 pound asparagus, trimmed and cut diagonally into 1-inch pieces
• 2 navel oranges (see notes)
• About 1 1/2 cups vegetable oil
• 4 fresh wonton wrappers cut into 1/4 inch-wide strips (see notes)
• 6 cups finely shredded cabbage
• 2 cups cubed cooked chicken
• Spicy soy-ginger dressing ( recipe below)
• 1 large avocado, cubed
• 4 green onions,(including green tops) sliced diagonally opt.
• 2 tablespoons toasted sesame seeds
• Spicy soy-ginger dressing
• 2 tablespoons rice wine vinegar
• 2 tablespoons brown sugar
• 1 1/2 tablespoons soy sauce
• 1 tablespoon Asian red chili sauce (such as Sriracha)
• 1 1/2 teaspoons grated fresh ginger
• 1/4 cup vegetable oil

Instructions

1. In a 2 quart sauce pan over high heat, bring about 1 quart water to a boil. Add asparagus and cook until crisp-tender, 2-3 minutes. Drain, then plunge asparagus into ice water to stop cooking. Drain and set aside.
2. Cut off and discard ends form oranges. Following the curve of the fruit, cut off peel and outer membrane. Slice oranges cross-wise into 1/4 inch-thick rounds, then cut these rounds into quarters. Set aside.
3. Pour the vegetable oil into a 3 to 4 quart pan. (the oil should be about 1/2 inch deep and heat over medium-high heat. When oil reaches 350 degrees, add wonton strips and fry, stirring until golden brown on both sides, about 30 seconds total. Lift out with slotted spoon and transfer to paper towel to drain
4. In a large serving bowl, toss the cabbage, chicken, and asparagus with the dressing. Top with avocado, oranges slices and wonton strips, then garnish with green onion and sesame seeds.
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5. Spicy soy-ginger dressing
6. In a medium bowl, whisk together rice wine vinegar, brown sugar, soy sauce, chili sauce and grated ginger.
7. Slowly frizzle in vegetable oil, whisking constantly. Season with salt to taste

Notes

3.1

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