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Asian Chicken Salad
Ingredients
- For the dressing and fried wontons:
- 3 tablespoons rice vinegar
- 2 tablespoons toasted sesame oil
- 1 tablespoon soy sauce
- 2 teaspoons honey
- 2 teaspoons minced peeled ginger (from a 3/4-inch piece)
- 2 cups neutral oil, such as grapeseed or canola, divided
- Kosher salt
- 16 square wonton wrappers
- For the salad:
- 2 (4-ounce) cups mandarin orange slices in juice
- 6 cups shredded Napa cabbage (1/2 medium-size), or 4 cups shredded Napa cabbage and 2 cups red cabbage (about 1/4 medium)
- 2 cups shredded, cooked chicken (about 8 ounces)
- 2 Persian cucumbers or 1/4 medium English cucumber, halved lengthwise and thinly sliced crosswise (about 1 cup)
- 2 medium carrots, peeled and cut into matchsticks (about 1 1/4 cups)
- 2 medium scallions, thinly sliced (about 1/4 cup), divided
- 1/3 cup roasted cashews, coarsely chopped
- 1/4 cup fresh cilantro leaves (optional)
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