This salad from Half Baked Harvest is a lunch staple in my house. I tweak the dressing and salad contents based on what I have on hand, but those crispy wontons have quickly become a household favorite!
Ingredients:
canola oil, for frying
1/2 package wonton wrappers, sliced into strips
3 cups shredded green cabbage
3 cups shredded romaine
1-2 cups cooked chicken, cut into strips or shredded (I love to use leftover roasted or smoked chicken!)
1/3 cup slivered almonds
1 orange, peeled and cut into slices
2 ripe avocados, thinly sliced
4 green onions, thinly sliced
Sesame Ginger Salad Dressing
1/2 cup olive oil
1 tablespoon toasted sesame oil
1/3 cup honey
1/3 cup tamari
3 tablespoons rice vinegar
2 tablespoons fresh ginger, grated
2 cloves garlic, minced
1 heaping tablespoon orange zest
2 tablespoons sesame seeds
Preparation:
1. Make the dressing. Combine all dressing ingredients in a bowl and stir will to emulsify.
2. Make the wontons. Heat the oil in a skillet. Add the wonton tips and cook until a deep golden brown. Watch closely, as the wonton strips go from golden brown to burnt quickly. Drain on paper towels. Heavily salt cooled strips.
3. Assemble the salad. In a large salad bowl, combine cabbage and lettuce, tossing with 1/2 of the salad dressing. Top with chicken, almonds, orange slices, avocados, green onions, and fried wontons. Add additional dressing, to taste.
Ingredients:
canola oil, for frying
1/2 package wonton wrappers, sliced into strips
3 cups shredded green cabbage
3 cups shredded romaine
1-2 cups cooked chicken, cut into strips or shredded (I love to use leftover roasted or smoked chicken!)
1/3 cup slivered almonds
1 orange, peeled and cut into slices
2 ripe avocados, thinly sliced
4 green onions, thinly sliced
Sesame Ginger Salad Dressing
1/2 cup olive oil
1 tablespoon toasted sesame oil
1/3 cup honey
1/3 cup tamari
3 tablespoons rice vinegar
2 tablespoons fresh ginger, grated
2 cloves garlic, minced
1 heaping tablespoon orange zest
2 tablespoons sesame seeds
Preparation:
1. Make the dressing. Combine all dressing ingredients in a bowl and stir will to emulsify.
2. Make the wontons. Heat the oil in a skillet. Add the wonton tips and cook until a deep golden brown. Watch closely, as the wonton strips go from golden brown to burnt quickly. Drain on paper towels. Heavily salt cooled strips.
3. Assemble the salad. In a large salad bowl, combine cabbage and lettuce, tossing with 1/2 of the salad dressing. Top with chicken, almonds, orange slices, avocados, green onions, and fried wontons. Add additional dressing, to taste.