Chinese Chicken Salad with Ginger Sesame Dressing

Preheat the oven to 180 degrees Celsius (360 degrees Fahrenheit).

Spread sliced almonds onto a baking sheet in a single layer.

Bake almonds in the oven for about 6 minutes until golden brown.

Prepare wonton wrappers by brushing toasted sesame oil on both sides and sprinkling with a pinch of salt.

Slice wonton wrappers into thin strips and spread them out on a baking sheet with twists and curves.

Bake wonton wrappers for about the same amount of time as the almonds.

In a pot, add 4 cups of water and 1 tablespoon of salt, cover, and bring to a full boil.

Once boiling, add chicken tenders, cover, and turn off the heat. Let poach for 4-5 minutes.

Prepare the dressing by mixing Chinese hot mustard and hoisin sauce in a bowl until dissolved.

Add rice vinegar, orange juice, vegetable oil, soy sauce, toasted sesame oil, ginger juice, and salt to the bowl and mix until emulsified.

Remove chicken from the pot and place it in a bowl of cold water to stop the cooking process.

Shred the chicken by hand and toss with 1 tablespoon of the dressing to season.

Prepare the vegetables: pluck cilantro leaves from stems, slice red cabbage into thin strips, julienne the carrot, chop scallions into thirds, and cut Napa cabbage into 1.5 inch segments before slicing into thin strips.

Assemble the salad by adding Napa cabbage to a large bowl, topping with scallions and toasted almonds.

Arrange shredded chicken and remaining toppings (carrots, mandarins, red cabbage, cilantro) in sections on top of the salad.

Top with crispy wonton wrappers and serve immediately, recommending to dress at the table.

Equipment Needed

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