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Crunchy Chinese Chicken Salad

This salad is so delicious and has the yummy crunch of baked wontons on top. They’re slightly healthier than fried ones and just as delicious.

Heat oven to 325 and place some sliced up wonton wrappers on a cookie sheet. Separate them and sprits with cooking spray, like canola or olive oil. Cook for a few minutes, about 5-7, until crisp.

Chop red cabbage, romaine lettuce, red jalapeno pepper scallions, snow peasnapa cabbage, sliced almonds, pistachios, peanuts or sesame seeds, fresh cilantro, and any other crunchy salad veggies you have on hand. Season with Kosher salt and freshly ground black pepper. 

Chop us some leftover cooked chicken

Dress with Spicy soy-ginger dressing. In a medium bowl, whisk together 2 tablespoons rice wine vinegar, 2 tablespoons honey, 2 tablespoons soy sauce, 1 tablespoon Asian red chile sauce, and 1 teaspoon grated fresh ginger, 1 small grated garlic clove, & 1 tsp toasted sesame oil. Whisk and drizzle in 1/4 cup vegetable oil or grapeseed oil. Season with salt to taste.



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