Chinese Chicken Salad recipe | PCC Community Markets

Ingredients

• 3 cooked chicken breasts, shredded
• 1/2 head napa cabbage, shredded
• 12 baby bok choy, thinly sliced
• 1 carrot, grated
• 1/4 cup chopped fresh mint
• 1/4 cup chopped fresh cilantro
• 1 mango – peeled, pitted and thinly sliced
• 1 red bell pepper, seeded and sliced
• 6 tablespoons rice wine vinegar
• 2 tablespoons miso paste
• 2 tablespoons soy sauce
• 1 tablespoon orange juice
• 1 clove garlic, chopped
• 1 teaspoon chopped fresh ginger
• 5 tablespoons canola oil, plus additional for drizzling
• 2 tablespoons sesame oil
• Salt and pepper, to taste
• 15 wonton wrappers, cut into 1/4-inch strips
• 2 tablespoons toasted sesame seeds