5 cups Nappa cabbage, cut into ¼ inch julienne strips
2 medium carrots,grated
1 head radicchio, cut into ¼ inch julienne strips
4 cups romaine lettuce, cut into ¼ inch juliennes
3 skinless chicken breasts, cooked and sliced into ¼ inch strips
2 cups fried wonton strips (recipe at the end)
¼ cup toasted cashews
Instructions
DRESSING
Put all the ingredients except the oil in a blender and mix well for about 10 seconds.
With motor running, slowly add the oil until well combined.
SALAD
Mix all the ingredients in a large salad bowl except for the wonton strips and cashews. Slowly add some dressing and toss to combine. Taste and add more dressing to taste little by little (you won't need all the dressing, be careful not to overdress the salad).
Divide salad on 6 plates and top with the wonton crisps and cashews.
WONTON FRIED STRIPS
Cut about 10 wonton wrappers into long strips, about ¼ inch wide.
In a heavy-bottomed high-sided pan, heat oil on medium-high ( about 1 inch canola or peanut oil). Once the oil is hot, drop in a few strips at a time (don't crowd the pot) and fry until golden brown (about 20 seconds).
Remove the wonton strips and place on a paper towel to absorb excess oil.
Recipe by Valerie's Keepers at https://www.valerieskeepers.com/chinois-chicken-salad/