Gourmet Chinese Chicken Salad

This recipe caught my eye because of the unique ingredients list. A Chinese chicken salad with asparagus and cabbage is interesting. It also included fresh oranges, avocados and crunchy fried wonton strips! Yum! I loved this salad! The dressing is a bit spicy and delicious. It was great in my opinion. My boys were not as excited about it as me. I think the next time I make this will be for a shower or luncheon with girlfriends instead of dinner with my 5 little boys! They are not the crowd that appreciates a great salad!

Gourmet Chicken Salad Recipe
Submitted by Melanie (Recipe adapted from Sunset/my recipes)

Ingredients
1/2 pound asparagus, trimmed and cut diagonally into 1-inch pieces
2 navel oranges (see notes)
About 1 1/2 cups vegetable oil
10-12 fresh wonton wrappers, cut into 1/4-inch-wide strips (see notes)
5 cups finely shredded cabbage
2 cups cubed cooked chicken

Spicy soy-ginger dressing (recipe follows)
1 large avocado, cubed
4 green onions (including green tops), sliced diagonally
2 tablespoons toasted sesame seeds

Preparation
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.
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.
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.
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.
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"