Ingredients:

  • 2 large (approx. 1 lb) Boneless, Skinless Chicken Breasts
  • 4 thin slices Ginger (for poaching water, optional)
  • 1/2 tsp Salt and 1/2 tsp White Pepper (for seasoning chicken)
  • 1 large head Romaine Lettuce, shredded finely
  • 1 cup (packed) Red Cabbage, finely shredded
  • 2 medium Carrots, julienned or grated
  • 4-5 Spring Onions (Scallions), thinly sliced (green parts only)
  • 1/2 cup (packed) fresh Cilantro, chopped (optional)
  • 1/2 cup Slivered Almonds, toasted lightly
  • 1 cup Crispy Wonton Strips or Chow Mein Noodles
  • 1 can (11 oz) Mandarin Oranges, drained well (optional)
  • 1/3 cup Rice Vinegar (unseasoned)
  • 1/4 cup Low Sodium Soy Sauce
  • 1/4 cup Neutral Oil (Canola/Grapeseed)
  • 2 Tbsp Toasted Sesame Oil
  • 2 Tbsp Honey or Maple Syrup
  • 1 Tbsp Fresh Ginger, freshly grated
  • 1 clove Garlic, finely minced
  • Salt & Black Pepper, to taste

Instructions:

  1. Combine Ingredients: In a medium jar with a tight-fitting lid, combine the rice vinegar, soy sauce, neutral oil, toasted sesame oil, honey/maple syrup, grated ginger, and minced garlic.
  2. Emulsify: Secure the lid and shake vigorously for 30 seconds until the dressing is well combined and slightly emulsified. Alternatively, whisk constantly until the mixture thickens slightly.
  3. Chill: Taste and adjust seasoning. Refrigerate the dressing for at least 30 minutes to allow the flavors to marry.
  4. Poach the Chicken (if not pre-cooked): Place the chicken breasts in a pot and cover with cold water. Add the ginger slices, salt, and pepper. Bring gently to a simmer, then reduce the heat immediately, cover, and cook for 8–10 minutes, or until the internal temperature reaches 165°F (74°C).
  5. Rest and Cool: Remove the chicken from the poaching liquid and let it cool on a plate for 10 minutes.
  6. Shred: Using two forks, shred the chicken into thin, manageable strips. Set aside.
  7. Toast Almonds: Heat a small pan over medium heat. Add the slivered almonds and toast for 3–4 minutes, shaking the pan frequently, until fragrant and lightly golden. Transfer immediately to a separate bowl to stop the cooking process.
  8. Prepare Vegetables: Place the shredded romaine lettuce, red cabbage, julienned carrots, sliced spring onions, and cilantro (if using) into the large salad bowl.
  9. Combine: Add the shredded chicken and drained mandarin segments (if using) to the vegetables.
  10. Dress Lightly: Give the chilled dressing a final vigorous shake. Pour about 3/4 of the dressing over the salad mixture.
  11. Toss: Using large salad tongs, gently toss the salad until all components are lightly coated. Do not over-toss.
  12. Garnish: Transfer the salad to individual serving bowls. Top each serving with a sprinkle of the toasted slivered almonds and a generous handful of the crispy wonton strips/noodles. Serve immediately.