Best Ever Chinese Chicken Salad
Carlie Gruetzmacher
ingredients
- 1/2 pound asparagus, trimmed and cut diagonally into 1-inch pieces
- 2 navel oranges
- 6 cups finely shredded cabbage
- 2 cups cubed cooked chicken
- Spicy soy-ginger dressing (recipe follows)
- 1 large avocado, cubed
- 4 green onions (including green tops), sliced diagonally
- 2 tablespoons toasted sesame seeds
- Crushed Ramen noodles or wontons
directions
- 1
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
2. Cut off and discard ends from oranges. Following the curve of the fruit, cut off peel and outer membrane. Slice oranges crosswise into 1/4-inch-thick rounds, then cut these rounds into quarters. Set aside.
- 3
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.
- 4
Spicy soy-ginger dressing. In a medium bowl, whisk together 2 tablespoons rice wine vinegar, 2 tablespoons brown sugar, 1 1/2 tablespoons soy sauce, 1 tablespoon Asian red chile sauce (such as Sriracha), and 1 1/2 teaspoons grated fresh ginger. Slowly drizzle in 1/4 cup vegetable oil or grapeseed oil, whisking constantly. Season with salt to taste.
Source: Carlie Gruetzmacher
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