Best Ever Chinese Chicken Salad

1. In a 2- to 3-quart pan over high heat, bring about 1 quart water to a boil. Add asparagus and cook until crisp-tender, 2 to 3 minutes. Drain, then plunge asparagus into ice water to stop the cooking. Drain and set aside.

2. Cut off and discard ends from oranges. Following the curve of the fruit, cut off peel and outer membrane. Slice oranges crosswise into ¼-inch-thick rounds, then cut these rounds into quarters. Set aside.

3. In a large serving bowl, toss the cabbage, chicken, and asparagus with the dressing. Top with avocado, orange slices, and wonton strips, then garnish with green onions and sesame seeds.

Spicy soy-ginger dressing. In a medium bowl, whisk together 2 tablespoons rice wine vinegar, 2 tablespoons brown sugar, 1½ tablespoons soy sauce, 1 tablespoon Asian red chile sauce (such as Sriracha), and 1½ teaspoons grated fresh ginger. Slowly drizzle in ¼ cup vegetable oil or grapeseed oil, whisking constantly. Season with salt to taste.