Ingredients
- FOR THE SALAD
2 bone-in, skin-on split chicken breasts (about 2-1/4 lb.)
Kosher salt and freshly ground black pepper
8 square wonton wrappers
Vegetable oil cooking spray
2/3 cup sliced almonds
2 oz. snow peas, trimmed and cut on the diagonal into thirds (1/2 cup)
1 Tbs. white sesame seeds
1/2 small head napa cabbage, trimmed and cut crosswise into 1/2-inch-wide strips (3 to 3-1/2 cups)
1/2 romaine heart, cut crosswise into 1/2-inch-wide strips (1-1/2 to 2 cups)
3 large scallions (white and green parts), thinly sliced on the diagonal (1/2 cup)
FOR THE DRESSING:
1/4 cup rice vinegar
1-1/2 Tbs. tamari or soy sauce
1 Tbs. sweet Asian chile sauce
2 medium cloves garlic, finely chopped (2 tsp.)
2 tsp. minced fresh ginger
1/2 tsp. kosher salt
1/2 tsp. hot Asian chile sauce
1/4 tsp. freshly ground black pepper
1/4 cup peanut oil
1 Tbs. Asian sesame oil
Description
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