Total Time
45 Mins
Makes 6 to 8 servings

We took all the the great flavor of a traditional crunchy Chinese Chicken Salad and loaded it with garden-fresh ingredients. Prep and Cook Time: 45 minutes.

How to Make It

Step 1

In a 2- to 3-quart pan over high heat, bring about 1 quart water to a boil. Add asparagus and cook until crisp-tender, 2 to 3 minutes. Drain, then plunge asparagus into ice water to stop the cooking. Drain and set aside.

Step 2

Cut off and discard ends from oranges. Following the curve of the fruit, cut off peel and outer membrane. Slice oranges crosswise into 1/4-inch-thick rounds, then cut these rounds into quarters. Set aside.

Step 3

Pour the vegetable oil into a 3- to 4-quart pan (the oil should be about 1/2 inch deep) and set over medium-high heat. When oil reaches 350°, add wonton strips and fry, stirring, until golden brown on both sides, about 30 seconds total. Lift out with a slotted spoon and transfer to paper towels to drain.

Step 4

In a large serving bowl, toss the cabbage, chicken, and asparagus with the dressing. Top with avocado, orange slices, and wonton strips, then garnish with green onions and sesame seeds.

Step 5

Spicy soy-ginger dressing. In a medium bowl, whisk together 2 tablespoons rice wine vinegar, 2 tablespoons brown sugar, 1 1/2 tablespoons soy sauce, 1 tablespoon Asian red chile sauce (such as Sriracha), and 1 1/2 teaspoons grated fresh ginger. Slowly drizzle in 1/4 cup vegetable oil or grapeseed oil, whisking constantly. Season with salt to taste.

Step 6

Note: Nutritional analysis is per serving.

Step 7

Notes: To save time, you can use store-bought crispy wontons or chow mein noodles instead of frying your own. You can also substitute one 11-ounce can of mandarin oranges for the fresh orange slices.

Ratings & Reviews

steponme's Review

July 12, 2014
Delicious. Added chopped English cucumber and used egg roll instead of wonton wrappers (because I already had them on hand). The dressing was especially delish ;-).

ald0ra's Review

June 16, 2014
Though the recipe is yummy, I gave it 3 stars. If you follow this recipe word for word, too much time has been spent IMO. I followed the Notes suggestions to save time, plus substituted bell peppers/cucumbers for the asparagus. Used pre-shredded cabbage and rotisserie chicken breasts as well. If/when I get asparagus, I think it will taste better roasted than raw. I didn't find the dressing hot spicy; it gave it a nice zing. Loving the wonton noodle topping.

sukeedog's Review

October 12, 2013

KellyMongini's Review

July 08, 2013

Sandlion's Review

July 07, 2013
My whole family (3 kids aged 15, 11 and 3 plus husband) loved this. My son, who doesn't usually enthuse too much about food, keeps bugging me to make it again. So refreshing in the hot weather, and the little bit of sweetness is appealing to the kids. We left the chilli out of the dish for the littlies, and my husband and I sprinkled chilli flakes on ours. Variations: I have since done this using tiny florets of raw broccoli instead of asparagus and using toasted almonds instead of won tons or noodles. Quicker and healthier and still tastes fantastic!

DanaZyla's Review

June 12, 2012

BlueMoonGirl's Review

May 19, 2012
Used chow mein noodles since I had those on hand, otherwise, didn't change a thing. The dressing is to die for. Yum.

portland's Review

May 06, 2012
asparagus, avocado, and orange were a nice variation for this standard salad. the spiciness of the dressing was a good addition. a little time consuming in prep work.

BanAnnainAZ's Review

June 06, 2011
Delicious exactly as is. Since finding this recipe I make it once a week. Also works well with rotisserie chicken and grilled chicken. If I have them on hand I throw in snap peas or endamame. Yum!

cfroning's Review

May 03, 2011