Chicken and Tangerine Tossed Salad
A chicken tossed salad with tangerines, red cabbage, cilantro, romaine, red peppers, fried wontons, and ginger dressing.
Ingredients
For the Ginger Dressing:
- ½ cup extra virgin olive oil
- 1 tbsp. lemon juice
- 1 tbsp. rice vinegar
- 1 tsp. minced garlic
- 1 tbsp. minced ginger
- 1 tbsp. honey
- 1 tbsp. sesame oil
- 1 tbsp. soy sauce
- ¼ tsp. black pepper
For the Chicken and Orange Salad:
- 2 boneless, skinless chicken breasts
- ¼ tsp. each kosher salt and black pepper
- 10 wonton wrappers, cut in half inch strips
- 2 cups vegetable oil
- 4 cups romaine lettuce
- 2 tangerines, peeled, sectioned and pitted
- 1 cup cilantro leaves
- 1 cup chopped red peppers
- 1 cup chopped red cabbage
Instructions
- To make the dressing: Process all the ingredients in a food processor until the dressing emulsifies.
- Pound the chicken breasts until they're a half inch thick and season them with the salt and pepper. Heat a grill pan to medium heat and cook the chicken until it's no longer pink inside. Chop into bite sized pieces and put in refrigerator to chill.
- In a three quart saucepan heat an inch of oil to 360 degrees. Cook the wonton strips in two batches, for a couple of minutes each, until they turn golden brown. Drain on paper towels and sprinkle with kosher salt.
- In a large salad bowl, combine all the vegetables along with the chicken. Toss with as much dressing as you want and divide between four plates. Top each serving with some wontons.
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