Categories: Salad

Ingredients

• For the crispy wontons:
• 3 (8-inch) square wonton wrappers or 6 (4-inch) square wrappers
• Vegetable oil, for frying
• Kosher salt
• For the dressing:
• 1/3 cup peanut or vegetable oil
• 1/3 cup unseasoned rice vinegar
• 1 tbsp. Chinese hot mustard
• 1 tbsp. soy sauce
• 1 tsp Sriracha
• 1 tsp sesame oil
• 1 tbsp. honey
• 3 garlic cloves
• 1/2 tsp kosher salt
• For the salad:
• 1/2 rotisserie chicken
• 1/2 medium heat napa cabbage, cut into 1/2-inch slices
• 1 cup shredded red cabbage
• 1 cup cilantro leaves, roughly chopped
• 1 small carrot, cut into julienne strips
• 1/2 cup thinly sliced red onion
• 4 scallions, thinly sliced

Directions

1. Make the crispy wontons: Stack the wonton wrappers on top of each other. Cut the wrappers into strips 1/2-inch wide and 4 inches long.

2. In a medium saucepan, heat 3 inches of oil over medium-high heat until one of the strips puffs up and sizzles as soon as it hits the oil. Working in batches, drop a handful of the wonton strips at a time into the oil and fry until puffed and golden, about 30 seconds. Using a slotted spoon, transfer the fried strips to paper towels and sprinkle generously with salt. Repeat until done.

3. Make the dressing: In a blender, combine the peanut oil, rice vinegar, mustard, soy sauce, Sriracha, sesame oil, honey, garlic and salt and blend until smooth.

4. Make the salad: Remove the skin from the chicken and discard. Using your hands, shred the meat into very thin pieces you would want to eat in a salad.

5. Place the meat in a bowl with the napa and red cabbages, cilantro, carrot, red onion and scallions. Pour in 1/2 cup of the dressing, toss to coat, and top with the wonton skins. Serve the remaining dressing on the side for salad touch-ups.

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