Ingredients
2tbspsoy sauce,reduced-sodium
1tbspfresh ginger,very finely chopped, peeled
1tbspcanola oil
1tbsphoisin sauce
1tsptoasted sesame oil
½tspSriracha
½tspkosher salt
1lbchicken breast,boneless, skinless
¼cuprice wine vinegar
1lbnapa cabbage,halved lengthwise, very thinly sliced crosswise
2carrots,julienned
3scallions,white and green parts, thinly sliced on a sharp diagonal
½cupfresh cilantro leaves,lightly packed
½cupwontons,crispy
½cupslivered almonds,toasted
2tspwhite sesame seeds
Preparation
Place the sliced almonds in a dry pan, then toast on medium heat for 1 to 2 minutes until they start to brown. Swirl them around the pan to avoid burning.
Season the chicken with salt and pepper. Cook on a grill pan for 3 to 5 minutes on each side on medium-high.
In a small bowl, whisk the soy sauce, ginger, canola oil, hoisin sauce, sesame oil, sriracha, salt and vinegar.
Cut chicken crosswise into ¼-inch-thick slices.
In a large bowl, toss the chicken, cabbage, carrots, scallions, cilantro, and half of the almonds with enough dressing to coat lightly. Add in the wonton strips, then toss lightly again.
Mound the salad in the center of 4 plates.
Re-whisk the dressing, then drizzle a little over and around salad. Sprinkle with the remaining almonds and sesame seeds.
Serve, and enjoy!
