To say I’m obsessed with any salad is saying a lot: to say I’m obsessed with THIS salad should tell you everything you need to know to convince you to make it ASAP. There’s something so messy and unkempt about this salad, different than those beautiful composed salads you see everywhere, but that’s okay because that’s exactly how it should be. Throw it all in a bowl, toss it around and dive in.
Reminiscent of those airport or chain restaurant salads but better because, you know, you made it yourself. And not lacking the most important part…the crispy wonton strips!!!!! That’s what makes me feel okay about eating just a salad for dinner. You’ll probably be able to eat this whole thing by yourself, but if you feel like sharing, you can make a quick meal out of it, even quicker if you buy a rotisserie chicken and shred it up. Oh, fry up some extra wontons because, just like crispy bacon in my house, they disappear faster than you can make ’em.
- 10 to 15 wonton wrappers, cut into 1/4-inch strips
- Peanut oil, for frying
- Kosher salt
- 1/3 cup peanut oil
- 1/3 cup rice wine vinegar
- 1 tablespoon hot Chinese mustard
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon Sriracha
- 1 teaspoon toasted sesame oil
- 1 tablespoon honey
- 3 cloves garlic, finely minced
- Kosher salt and freshly ground black pepper
- 2 pounds bone-in, skin-on chicken breasts
- 1/2 head Napa cabbage (about 6 cups)
- 1/4 head red cabbage
- 1 cup cilantro leaves, coarsely chopped
- 1 small carrot, peeled and cut into thin julienne strips
- 1/2 small red onion, thinly sliced
- 4 scallions, thinly sliced
To make the wontons, heat approximately 3 inches of oil over medium-high heat in a medium skillet or saucepan. When the oil reaches 350°, add a handful of wonton strips, ensuring not to overcrowd the oil. Fry until golden and crisp, about 20 to 30 seconds. Using a slotted spoon, remove the strips to a paper towel-lined plate and sprinkle immediately with salt. Repeat with the remaining wonton strips.
Preheat the oven to 400°. Line a small baking sheet with aluminum foil and place the chicken breasts on the pan. Drizzle with olive oil and sprinkle with salt and pepper. Roast for 30 to 35 minutes, until the chicken is cooked through. When cool enough to handle, remove the skin and cut the chicken from the bone. Shred the meat into bite-sized pieces.
In the blender, combine all of the dressing ingredients and blend until smooth.
Using the shredding disk in a food processor, shred the Napa and red cabbages. Alternatively, you can use the coarse side of a box grater or a knife to cut into thin slices. Add the cabbage to a large bowl, add the cilantro, carrots, red onion, scallions and chicken. Pour in about 1/2 of the dressing and toss to coat. Top with the crispy wontons. Serve the remaining dressing on the side.
Inspiration: Chinese Chicken Salad with Crispy Wonton Skins, Cravings by Chrissy Teigen