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Chinese Chicken Salad
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| INGREDIENTS serves 6 to 8 as a main course, total time 45 minutes | |
| 2 tablespoons | unseasoned rice vinegar |
| 2 tablespoons | light brown sugar |
| 1 1/2 tablespoons | soy sauce |
| 1 tablespoon | Sriracha chili sauce |
| 1 1/2 teaspoons | grated fresh ginger |
| 1/4 cup | canola or grapeseed oil |
| Salt | |
| 1/2 pound | asparagus, bottoms trimmed and cut diagonally into 1-inch pieces |
| 2 | navel oranges, drained |
| 1 can (11 ounces) | mandarin orange slices, alternative |
| About 1 1/2 cups | vegetable oil for frying |
| 4 fresh won ton wrappers (about 3 1/2 inches each), cut into 1/4-inch-wide strips | |
| 6 cups | finely shredded cabbage |
| 2 cups | cubed cooked chicken |
| 1 large | firm-ripe avocado, pitted, peeled, and cubed |
| 4 | green onions, trimmed and sliced diagonally |
| 2 tablespoons | sesame seeds, toasted |
PROCEDURES
1 In a bowl, whisk together vinegar, brown sugar, soy sauce, chili sauce, and ginger. Slowly drizzle in oil, whisking constantly. Season with salt. Set dressing aside.
2 In a 2- to 3-quart pan over high heat, bring about 1 quart water to a boil. Add asparagus and cook until crisp-tender, 2 to 3 minutes. Drain, then plunge asparagus into ice water to stop the cooking. Drain and set aside.
3 Cut off and discard ends from oranges. Following curve of fruit, cut off peel and outer membrane. Slice oranges crosswise into 1/4-inch-thick rounds, then cut rounds into quarters. Set aside.
4 Pour oil into a 3- to 4-quart pan (oil should be about 1/2 inch deep) and set over medium-high heat. When oil reaches 350°F, add won ton strips and fry, stirring, until golden brown on both sides, about 30 seconds total. With a slotted spoon, transfer to paper towels.
5 In a large serving bowl, toss cabbage, chicken, and asparagus with dressing. Top with avocado, orange slices, and won ton strips, then garnish with green onions and sesame seeds.
Notes:You can use store-bought crispy won tons or chow mein noodles instead of frying your own.
Toast sesame seeds in a nonstick frying pan over medium heat, shaking often, until golden brown, 5 to 7 minutes.
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