Ingredients:

  • 1/4 cup Toasted Sesame Oil
  • 1/4 cup Rice Vinegar (unseasoned)
  • 3 Tbsp Soy Sauce (low sodium)
  • 2 Tbsp Honey or Maple Syrup
  • 1 Tbsp Fresh Ginger (grated)
  • 1 large clove Garlic (minced)
  • 2 Tbsp Neutral Oil (e.g., grapeseed)
  • 1/2 tsp White Pepper
  • 3 cups Cooked Chicken Breast (shredded)
  • 1 large head Romaine Lettuce (cleaned, dried, and chopped)
  • 1/2 head Napa Cabbage (thinly sliced)
  • 2 medium Carrots (shredded or matchsticks)
  • 4 stalks Spring Onions (Scallions, thinly sliced)
  • 1 Mandarin Orange (segments, drained if tinned)
  • 1/2 cup Fresh Coriander (Cilantro, packed, roughly chopped)
  • 1/2 cup Sliced Almonds
  • 2 Tbsp Sesame Seeds
  • 1 1/2 cups Wonton Strips (pre-fried)

Instructions:

  1. Combine all dressing ingredients (sesame oil, rice vinegar, soy sauce, honey, ginger, garlic, neutral oil, and pepper) into a small jar or bowl.
  2. Secure the lid tightly on the jar and shake vigorously for 30–60 seconds until the mixture is fully combined and slightly emulsified. Alternatively, whisk quickly in a bowl. Taste the dressing and adjust sweetness or tanginess as required. Set aside.
  3. Heat a small, dry frying pan over medium heat. Add the sliced almonds and sesame seeds. Toast, stirring constantly, for 3–5 minutes until the nuts are fragrant and golden brown.
  4. Immediately transfer the toasted almonds and seeds to a plate to cool and prevent burning. Set aside pre-made wonton strips (or fry your own if needed).
  5. Prepare vegetables: Ensure the lettuce and Napa cabbage are completely dry. Slice the cabbage finely, chop the Romaine, matchstick the carrots, and slice the spring onions.
  6. In a large salad bowl, gently toss the shredded chicken, all prepared vegetables, coriander, and drained mandarin segments.
  7. Place the salad base in the refrigerator for 30 minutes to chill and maintain optimum crispness (recommended).
  8. Just before serving, pour about three-quarters of the prepared dressing over the salad base.
  9. Use tongs to gently fold the salad, ensuring every piece is coated but without crushing the lettuce. Add the remaining dressing only if needed.
  10. Transfer the salad to individual plates or a large serving platter. Immediately sprinkle the toasted almonds, seeds, and crispy wonton strips over the top. Serve straight away to maintain the crunch.