Chinese Chicken Salad

another beautiful spring day in sf and this crunchy and fresh salad was a perfect combo.

Shopping List:

• half head cabbage, thinly sliced
• 3 green onions, sliced on bias
• 1 can mandarin oranges
• 3-4 celery stalks, thinly sliced
• 2-3 radishes, thinly sliced (use mandolin)
• 2-3 carrots, thinly sliced
• large handful of cilantro
• 1/4 red onion, thinly sliced
• 2 large handfuls of spring salad/arugula
• 2 chicken breasts
• 12 wonton wrappers
• 1 pkg of soba noodles (optional)

Dressing:

• 3 tsps honey
• few dashes of rice wine vinegar (add more after you taste)
• 1/2 tbsp dijon
• 1/2 tbsp soy sauce
• 1 tsp of fresh grated ginger
• s&p
• 1/2 tbsp black sesame seeds

Recipe:

(makes 4-6 servings)

1) In a pot, add a large pinch of salt and boil the chicken.

2) Meanwhile clean and chop all the veggies. I like using a vegetable peeler for the carrots.

3) When the chicken is cooked, set aside and cool. Then tear into small pieces.

4) Layer the wonton wrappers and cut into thin strips. Fry in hot oil and drain on paper towels.

5) Cook the soba noodles in boiling water and rinse in cold water.

6) Dressing: combine all the ingredients except the sesame seed oil. Whisk until honey is incorporated and then slowly drizzle in sesame seed oil. Taste and adjust to your liking.

7) Assemble the salad: In a large bowl combine the noodles, salad, chicken and toss with the dressing. Taste and add more dressing if necessary. Top with mandarin oranges and crispy wonton strips.

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