Chinese Chicken Salad

Instructions

1. 1

   Prepare the Dressing: In a small bowl or a jar with a tight-fitting lid, combine the rice vinegar, soy sauce, sugar, toasted sesame oil, grated ginger, and minced garlic. Whisk or shake vigorously until the sugar is dissolved and the dressing is well combined. Set aside.

2. 2

   Cook the Chicken: Pat the chicken breasts dry with paper towels and season both sides with salt and pepper. Heat 2 tbsp of canola oil in a large skillet over medium-high heat. Cook the chicken for 6-8 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F or 74°C). Transfer to a cutting board and let it rest for 5-10 minutes before shredding or slicing.

3. 3

   Prepare Crispy Toppings: While the chicken cooks, slice the wonton wrappers into thin 1/4-inch strips. Heat 1/2 cup of canola oil in a small saucepan over medium-high heat. Fry the wonton strips in batches for 1-2 minutes until golden and crisp. Remove with a slotted spoon to a paper towel-lined plate. In a separate dry skillet, toast the slivered almonds over medium heat for 2-3 minutes, stirring frequently, until fragrant and lightly browned. Remove from heat immediately.

4. 4

   Assemble the Salad: In a large salad bowl, combine the shredded napa cabbage, chopped romaine lettuce, sliced green onions, and chopped cilantro. Add the cooked chicken and drained mandarin oranges.

5. 5

   Dress and Serve: Just before serving, add the toasted almonds and crispy wonton strips to the salad. Pour the prepared dressing over everything and toss gently to coat. Serve immediately to ensure maximum crunch.