Chinese Chicken Salad

FREE RECIPE PREVIEW

Ingredients — preview

• 2 each chicken breast cooked
• a/n coarse salt
• a/n pepper
• 8 each wonton wrapper cut in 1/2
• 2/3 cup sliced almond
• 2 ounces snow pea trimmed and julienned, blanched and shocked
• 1 tablespoon sesame seed
• 1/4 small head Napa cabbage trimmed and cut crosswise into 1/2-inch-wide strips
• 1/4 small head red cabbage trimmed and cut crosswise into 1/2-inch-wide strips
• 1/2 head romaine heart cut crosswise into 1/2-inch-wide strips
• 2 medium carrot cut into fine julienne

Preparation — preview

1. Spread the sliced almonds on a baking sheet and toast in the oven until golden, 6 to 8 minutes.
2. Put the sesame seeds in a dry skillet and shake or stir over medium heat until light golden brown, 3 to 4 minutes. Remove them from the hot pan to prevent overcooking.
3. In a medium bowl, combine the vinegar, soy sauce, sweet chile sauce, garlic, ginger, salt, hot chile sauce, and pepper. Gradually whisk in the peanut and sesame oils.