Braden Family Cookbook
July 4 2006 Chinese Chicken Salad Sunset Inspired
Serves 6 - 8
Cook asparagus in boiling water for approximately 2 minutes until just crispy tender, plunge into ice water to stop cooking. Drain asparagus and set aside. Put about ˝ inch of vegetable oil in a pot and heat to 350 degrees. Drop in wonton strips, half at a time and cook for about 30 seconds, or until just golden brown….or a little darker if you desire, drain on paper towels.
Combine cabbage, asparagus, chicken and toss with about ˝ of the dressing. Add additional dressing if needed. Top the salad with orange segments, wonton strips and then green onions.
Dressing is as follows…..
Whisk together all ingredients except oils
Drizzle and whisk in vegetable oil, whisk in sesame oil, add salt to taste.