Chinese Chicken Salad with Homemade Sesame Dressing

In a pot over medium heat, combine chicken, salt, and enough water to cover. Bring to a boil, skimming scum that floats on top. Lower the heat, cover, and simmer for 12 to 15 minutes, or until the chicken turns opaque and a thermometer inserted into the thickest part of the meat reads 165°F.

With a slotted spoon, remove chicken from the pot and chill in the refrigerator until completely cooled. Coarsely shred.

In a wide pan over medium heat, heat oil to 350°F. Add the wonton strips in batches and fry, stirring regularly, for about 1 to 2 minutes or until golden. With a slotted spoon, transfer the oil to paper towels to drain. Wonton strips will crisp as they cool.

In a large bowl, combine chicken, lettuce, red cabbage, carrots, and edamame. Just before serving, drizzle with dressing and garnish with fried wonton strips. Gently toss to combine.

In a bowl, combine rice vinegar, soy sauce, sesame oil, sugar, chili garlic sauce, and ginger. Whisk together until well-blended.

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