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Cook the Book: Chinese Chicken Salad

Caroline Russock
  • minutes
  • Serves 6 to 8

INGREDIENTS

2 cups

Chicken, cooked

1/2 lb

Asparagus

1

Avocado, large firm ripe pitted

6 cups

Cabbage

1 1/2 tsp

Ginger, fresh

4

Green onions

2

Navel oranges

1 1/2 tbsp

Soy sauce

1 tbsp

Sriracha chili sauce

2 tbsp

Brown sugar, light

1

Salt

2 tbsp

Sesame seeds, toasted

1/4 cup

Canola or grapeseed oil

2 tbsp

Rice vinegar, unseasoned

1 1/2 cups

Vegetable oil

4

Won ton wrappers, fresh