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Ingredients

• for the salad:
• canola oil, for frying
• 5 wonton wrappers, cut into 1⁄4-inch strips
• 1⁄2 head napa cabbage, cored and shredded
• 1⁄2 head romaine lettuce, shredded
• 1-1⁄2 pounds bone-in skin-on chicken breasts, roasted and shredded
• 1⁄2 cup loosely packed cilantro leaves
• 3 ounces mung bean sprouts
• 10 snow peas, julienned
• 4 scallions, thinly sliced
• 1 red bell pepper, cored, seeded, and julienned
• 1 carrot, peeled and julienned
• 1 cucumber, peeled, seeded, and thinly sliced
• 1 thai chile, thinly sliced, for garnish
• black sesame seeds, for garnish
• roasted crushed peanuts, for garnish
• for the dressing:
• 1⁄2 cup canola oil
• 1⁄4 cup rice vinegar
• 3 tablespoons soy sauce
• 3 tablespoons smooth peanut butter
• 1-1⁄2 tablespoons asian sesame oil
• 1 tablespoon fresh lime juice
• 1 tablespoon dry mustard
• 1⁄2 tablespoon honey
• 1⁄2 tablespoon toasted sesame seeds
• 1⁄2 teaspoon minced ginger
• 1 clove garlic, minced
• sea salt and freshly ground black pepper

Description

A Salad Recipe For Chinese Chicken Salad

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