Easy Chopped Asian Chicken Salad with fresh mandarin oranges, crisp chopped vegetables paired with baked wonton noodles, almonds and a sweet chili dressing.
Dressing: In small bowl whisk ingredients together until emulsified. A mini food processor works great for this. Set aside.
Chicken: Bring a large pot of water to boil. When the water reaches a rolling boil, add the chicken, turn heat off, and cover with a tight-fitting lid. Let the chicken cook for 30 minutes. Remove from water, cool slightly, and shred using two forks. Pour a small amount of the prepared dressing on the chicken, refrigerate until ready to use.
Wontons: Preheat oven to 375
Cut one stack of wonton wrappers into thin strips - toss to separate.
Place on a non-stick cookie sheet (can also bake on parchment) and bake 5 -10 minutes until golden brown. Watch carefully because they turn quickly. It's a little extra work to make your own - but worth the effort to provide a crisp chip without added fat.
Salad: In a large bowl, combine all ingredients and toss with dressing. Top with almonds and wonton strips, serve immediately.
Recipe by Seasonal Muse at https://www.seasonalmuse.com/asian-chopped-salad/