chinese chicken salad with crispy wonton skins
CRISPY WONTONS
3 (8-inch) square wonton wrappers or 6 (4-inch) square wrappers
Vegetable oil, for frying
Kosher salt
for the
DRESSING
⅓ cup peanut or vegetable oil
⅓ cup unseasoned rice vinegar
1 tablespoon Chinese hot mustard
1 tablespoon light soy sauce
1 teaspoon Sriracha
1 teaspoon sesame oil
1 tablespoon honey
3 cloves garlic
½ teaspoon kosher salt
for the
SALAD
½ rotisserie chicken
½ medium head napa cabbage, cut into ½-inch slices (6 cups)
1 cup shredded red cabbage
1 cup cilantro leaves, roughly chopped
1 small carrot, cut into julienne strips
½ cup thinly sliced red onion
4 scallions, thinly sliced
MAKE THE CRISPY WONTONS: Stack the wonton wrappers on top of each other. Cut the wrappers into strips ½ inch wide and 4 inches long. (If you’re using the 8-inch wrappers, first cut them in half into 4 × 8-inch rectangles.)
In a medium saucepan, heat 3 inches of oil over medium-high heat until one of the strips puffs up and sizzles as soon as it hits the oil. Working in batches, drop a handful of the wonton strips at a time into the oil and fry until puffed and golden, about 30 seconds.
Using a slotted spoon, transfer the fried strips to paper towels and sprinkle generously with salt. Repeat until done.
MAKE THE DRESSING: In a blender, combine the peanut oil, rice vinegar, mustard, soy sauce, Sriracha, sesame oil, honey, garlic, and salt and blend until smooth. Trust me, you want to bust out the blender for this to make it all smooth and creamy.
MAKE THE SALAD: Remove the skin from the chicken and discard. Using your hands, shred the meat into very thin pieces you would want to eat in a salad (about 3 cups of meat in the end).
Place the meat in a bowl with the napa and red cabbages, cilantro, carrot, red onion, and scallions. Pour in ½ cup of the dressing, toss to coat, and top with the wonton skins. Serve the remaining dressing on the side for salad touch-ups.
shaved Brussels sprouts
In a large bowl, whisk together the lemon juice, olive oil, Parm, pepper, and salt. Add the Brussels sprouts, grapes, and almonds and gently toss.