This salad is a nice to entertain with. It makes a wonderful lunch and needs little extra. It also looks really impressive when all the ingredients are stacked high on a platter. It has a lot of color and flavor.
Asian Chicken Salad with Ginger Soy Dressing
8 fresh wonton sheets
1 tablespoon sesame seeds
8 cups chopped romaine lettuce
2 cups chopped cooked chicken
1 large orange, peeled or 1 can mandarin oranges
1 English cucumber, sliced
1 cup bean sprouts
1 red bell pepper, julienned
1 large avocado
1/2 cup chopped cilantro
4 green onions, cut into 1 inch pieces
1/3 cup roasted, salted peanuts
4 tablespoons rice vinegar
2-4 tablespoons honey or sugar
2 tablespoons soy sauce
1 generous teaspoon fresh ginger, grated
2 tablespoons canola oil
1/2 teaspoon black pepper
pinch of kosher salt, optional
Preheat oven to 425º. Coat wontons with spray and cut into strips. Sprinkle strips with sesame seeds. Bake on a parchment lined baking sheet until crispy; turning once, about 8 minutes.
Dressing: Whisk all ingredients in a small bowl.
Plating Salad: Toss the lettuce with a little dressing, just enough to partially coat the leaves. On a serving platter or individual plates layer greens, chicken, cucumber, bean sprouts, red pepper, oranges, avocado, cilantro, scallions, peanuts and wonton strips.
Drizzle with dressing and serve.