Chinese Chicken Salad Better and Cheaper than Cheesecake Factory

Cut 12 wonton wrappers into strips about half an inch wide.

Lay the wonton strips on a small sheet pan in a single layer.

Spray the wonton strips with avocado oil.

Preheat the toaster oven to 350°F.

Bake the wonton strips in the toaster oven for 3 to 5 minutes until golden brown, watching them closely.

In a bowl, combine 1 tbsp oyster sauce, 1 tbsp soy sauce, 2 tbsp rice vinegar, 2 tbsp avocado oil, 1 tsp sesame oil, and 1 tsp sugar. Whisk until the sugar dissolves and set aside.

Chop 1 green onion.

Roughly cut 8 sprigs of cilantro into larger sections.

Core and cut 2 Roma tomatoes into eighths.

Slice 1 avocado thinly, keeping it in its skin until serving.

Cut 2 small mangoes around the pit and slice them, keeping them in their skin until ready to serve.

Slice the cooked chicken thighs, leaving the skin on or removing it as desired.

In a bowl, add 5 oz of mixed greens and season with salt and pepper.

Whisk the dressing until emulsified and pour it over the salad.

Top the salad with the sliced chicken, tomatoes, avocado, mango, green onions, and cilantro.

Add the baked wonton strips and sprinkle roasted sesame seeds on top.

Equipment Needed

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