Asian Chicken Salad
with DHC Sesame Ginger Sauce
INGREDIENTS & DIRECTIONS (serves 6–8)
SESAME GINGER SAUCE
1 package DHC Sesame Ginger Sauce
2 teaspoons sesame oil
1 cup water
Prepare DHC Sesame Ginger Sauce according to package directions and set aside to cool.
CRISPY FRIED WONTON WRAPPERS
10 square wonton wrappers, cut into 1/2-inch strips
Peanut or canola oil for frying
Fill a heavy-bottomed saucepan with 1 inch of peanut or canola oil and heat the oil to 350°. Fry the wonton strips a few at a time until lightly browned. Remove and drain on paper towels.
6 cups romaine lettuce, Napa cabbage or a combination of both, cut crosswise into 1/2-inch strips
2 oranges, peeled, sliced and cut into quarters
1 rotisserie chicken, skin removed, deboned and the meat shredded
1 cup red bell pepper, sliced thin
1 cup snow peas, blanched and sliced into 1-inch pieces
1 cup mung bean sprouts
1/2 cup green onions, sliced thin
1/2 cup cilantro, chopped
1/4 cup peanuts, chopped
In a large bowl, combine lettuce and cabbage greens, oranges, chicken, red bell pepper, snow peas, bean sprouts, green onions and cilantro. Toss with prepared Sesame Ginger Sauce, enough so that the salad is lightly coated with the dressing. Divide the salads on serving plates. Garnish each plate with the fried wonton strips and the chopped peanuts. Serve remaining sauce on the side.