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“This is a super-easy pulled chicken Asian-style salad with Napa, carrots, sweet peppers, crispy wonton strips and a sweet and spicy dressing,” says Rach. It comes together really quickly, in part because she uses rotisserie chicken, and also holds up well if you make it in advance; just add the dressing and toppings before serving.
Pro Tip from Rach: When shopping for Napa cabbage, pick one that’s nice and heavy, feels really firm and doesn’t have any scarring or marks on the outer leaves.
For more Asian-style chicken salad inspiration, check out Curtis Stone’s Grilled Ginger-Sesame Chicken Salad and Wolfgang Puck’s Chinois Chicken Salad.
Ingredients For the Dressing:
- ½ cup sweet chili sauce¼ cup rice wine vinegar3 tablespoons vegetable or canola oil 2 tablespoons light soy sauce2 tablespoons dark soy sauce1 tablespoon sesame oil2-inch piece of ginger, grated2 large cloves garlic, grated or pasted
For the Salad:
- 1 Napa cabbage, shredded2 carrots, thin julienne1 red bell or mild pepper, thin julienne 1 bunch of large scallions, sliced on bias1 rotisserie chicken, meat removed from bones and pulled or shredded into bite-size pieces 1 package wonton strips (a couple of big handfuls)Chopped dry-roasted peanutsToasted sesame seeds, to serveCrispy chili oil, to serve (optional) Edible flowers (optional)
Yield Preparation
For the dressing, combine ingredients and funnel into squeeze bottle or combine in jar and shake.
For the salad, combine Napa with carrots, peppers and scallions in large mixing bowl. Add the chicken, half the wontons and 2/3 of the dressing and toss well. Transfer to a serving bowl and top with remaining wontons, peanuts and sesame seeds. Drizzle over the remaining dressing, then dot salad with crispy chili oil (if using). Scatter with edible flowers (if using).