1tablespoonsChinese 5-SpiceI just sprinkle it on without measuring
2tablespoonsolive oil
8ouncesshredded Napa cabbage
8ouncesmixed green lettuceI used a classic garden mix
1cupbroccoli slaw
15ounce can mandarin orangesdrained
.25cupfresh cilantro leaveschopped
.25cupgreen onionschopped
.25cupslivered almonds
0.13cuptoasted sesame seedsone-eight hcup
Sesame Ginger Dressing
2tablespoonssoy sauceor Tamari
1tablespoonfish sauce
2tablespoonlight oilavocado or canola
1tablespoonrice vinegar
1tablespoonorange juice
1tablespoongrated fresh ginger
1clovegarlicpressed or finely minced
1tablespoonhoney
1tablespoontoasted sesame oil
Wonton Strips
12wonton wrappers
vegetable oil for frying
Instructions
Wonton Strips
Pour 2-inches of oil into a heavy-bottomed sauce pan or pot. Heat to 350°F. using a candy thermometer hooked to the side of the pan.
Line a baking sheet with a double layer of paper towels. Set aside.
Cut the stack of wonton wrappers into thin strips, about one quarter to three-eights inches wide using a sharp knife.
Carefully add a handful of wonton strips to the heated oil, be sure to break them apart with a spider strainer or slotted spoon so they cook evenly and do not clump together.
Flip the strips over and cook until golden brown, about one to two minutes. Remove from oil and place on the paper towels to drain.
Dressing
Add all of the dressing ingredients to a mason jar, secure the lid to the jar and shake to thoroughly combine ingredients. Set aside.
Salad
Place chicken breasts on a cutting board and slice in half horizontally. Sprinkle Chinese 5-spice evenly over both sides of the chicken.
Heat 2 tablespoons of olive oil in a large cast iron skillet. Place chicken breast in skillet and cook until no longer pink in the center, turning once. Internal temperature should read 165°F. in the center.
Place chicken on a cutting board and allow to rest for 15 minutes before slicing into thin strips or bite sized pieces. Set aside.
In a large bowl, combine the lettuce, cabbage, broccoli slaw, green onions, and cilantro. Toss together to mix.
Add the chicken, oranges, dressing, almonds, and sesame seeds. Toss to combine. Drizzle salad with ginger-sesame dressing and toss to coat. Serve immediately.
Notes
If you are running short on time, you can use shredded rotisserie chicken or leftover grilled chicken.
You can create a quick homemade version by combining equal parts ground cinnamon, cloves, star anise, and ginger, or use your favorite seasoning.
Wonton strips can be prepared up to a day in advance. Allow them to cool and store them in an airtight container at room temperature to maintain their crispiness.
Customize the salad by adding vegetables like bell peppers, snow peas, shredded carrots, or water chestnuts for additional crunch and color.
If you know that you'll have leftovers, store the mixed salad without the dressing in an airtight container in the refrigerator for up to 1-2 days. Store the dressing separately until ready to serve.