This is one of my favorite Asian Chicken Salads. If you use my super quick tips you can have this on the table in no time.
SPINACH SALAD WITH CHICKEN, CASHEWS, AND WONTONS
For the vinaigrette:
2 TBSP. rice vinegar
1 TBSP. soy sauce
1 TBSP. peanut oil
2 tsp. finely grated or minced fresh ginger
1 tsp. Asian sesame oil
1 medium clove garlic, minced (1 tsp.)
Pinch of crushed red pepper flakes
Kosher salt and freshly ground black pepper
In a small bowl, whisk together the vinaigrette ingredients, seasoning to taste with the salt and pepper.
For the salad:
One cooked rotisserie chicken (or you can cook fresh chicken breasts)
½ cup cashew pieces (about 3oz.)
1 ½ cup peanut oil
8 wonton wrappers, cut into 1/8” strips (see my quick tips)
10 cups loosely packed baby spinach leaves, washed and dried (about 10oz.)
2 scallions, thinly sliced on the diagonal
Toast the cashews in a 375~ oven until golden and fragrant, seven to nine minutes. Let cool.
Fry the wonton strips in the peanut oil until light golden, 30 to 60 seconds. Remove and drain on a paper towel. Season with a light sprinkle of salt.
In a large bowl, toss the vinaigrette with the spinach, bite size pieces of the rotisserie chicken, and the scallions. Season to taste with salt. Divide the salad among four or six plates, garnish with fried wontons and cashews. Serve immediately.
MY SUPER QUICK TIPS:
You can cook your own chicken breasts but I buy the cooked rotisserie chicken from the store.
Some salad bars have cooked chicken pieces and that is even easier.
I go to Lazy Acres and buy the already cooked wontons from the salad bar. Buy a lot and put them in the freezer. They freeze really well and you will always have them at your finger tips.
I also go to Lazy Acres and get the already cleaned spinach from the salad bar.
Use my quick tips and this wonderful salad can be on the table in less than 20 minutes.