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Crunchy Chinese Chicken Salad

Barbara Lauterbach
  • minutes
  • Serves

INGREDIENTS

2

bone-in skin-on split Chicken breasts

1/2

Romaine heart

2

medium cloves Garlic

2 tsp

Ginger, fresh

1/2

small head Napa cabbage

2 oz

Snow peas

1 tbsp

Chile sauce, sweet Asian

1/2 tsp

Chile sauce, hot Asian

1 1/2 tbsp

Tamari or soy sauce

1/4 tsp

Black pepper, freshly ground

1/2 tsp

Kosher salt

1

Kosher salt and freshly ground black pepper

1 tbsp

Sesame seeds, white

1/4 cup

Peanut oil

1/4 cup

Rice vinegar

1 tbsp

Sesame oil, Asian

1

Vegetable oil cooking spray

2/3 cup

Almonds

8

Square wonton wrappers

3

Large scallions (white and green parts), thinly sliced on the diagonal (1/2 cup)