Recipe: Asian Chicken Salad

Serves 4


3 Romaine hearts, julienned

1/2 red cabbage, sliced and julienned

1 cucumber, shredded

2 carrots, shredded

1/2 cup edamame 

1 bunch scallions, cut into diagonal rounds


1/2 cup brown sugar

1/4 cup soy sauce

1/4 cup sesame oil

2 tbsp rice wine vinegar

2 tbsp red wine vinegar

1 shallot, minced

3 cloves garlic, minced

2″ ginger, minced

1 tbsp sesame seeds, lightly toasted


4 pcs wonton skin, cut into strips

Olive oil


A. Toss salad ingredients in a large bowl. 

B. Whisk salad dressing ingredients together. Stand dressing mixture for 1/2 hour to let the flavors meld. Add to B and toss well. Instead of salad tongs, I like to use my hands for this; just buy food prep gloves!

C. Heat a small pan of olive oil. Fry the wonton strips until brown. Garnish salad with the wonton cracklings. It adds a crunch to your salad!


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