Asian Chicken Salad

🧂 Ingredients

• ½ teaspoon crushed red pepper flakes
• 2 teaspoons sesame seeds
• 1 teaspoon dried minced garlic
• 1 ½ tablespoons sesame oil
• 3 tablespoons rice vinegar
• 1 teaspoon liquid sweetener (honey, monk fruit, etc)
• 1 teaspoon kosher salt
• 4 small wonton wrappers (omit for gluten-free)
• 4 cups Napa cabbage (chopped)
• 3 ½ cups chicken breast (pulled rotisserie or chopped grilled (16 oz))
• 1 cup chopped cucumber
• ¼ cup chopped scallion (about 2-3 scallions)
• 3 small mandarins or clementines (separated into slices)
• 5 ounces avocado (sliced)
• ¼ cup slivered almonds (toasted)

👨‍🍳 Instructions

1. 1

   Preheat the oven to 325F.

2. 2

   Add wonton wrappers to a parchment lined baking sheet and spray with cooking spray. Bake until golden and crisp, 10-12 minutes. Set aside to cool, then crumble.

3. 3

   Meanwhile, make homemade chili crisp vinaigrette: In a small heat safe bowl combine red pepper flakes, sesame seeds and garlic. Heat the sesame oil in a small skillet over medium heat until hot and aromatic, 1-2 minutes. Pour into the bowl over the chili flake mixture. Once the seeds stop sizzling, add rice vinegar, sweetener and salt. Set aside to cool.

4. 4

   While it cools, in a large bowl or 4 individual bowls, carefully add the cabbage, topped by the chicken, then cucumber, scallion, mandarin and avocado. Top with toasted almonds, crushed wontons and drizzle with chili crisp vinaigrette.