Sesame Chinese Chicken Salad with Asian Greens Recipe – Sunset Magazine

Ingredients

• 1/4 cup sesame seeds
• 2 tablespoons peanut or vegetable oil
• 10 won ton wrappers (3 1/2 in. square), each cut into 4 triangles
• 1 qt. loosely packed baby or bite-size pieces mizuna (or mixed baby greens)
• 1 qt. mustard greens
• 1/2 pound (about 2) baby bok choy, ends trimmed, thinly sliced crosswise on a diagonal
• 1 cup English cucumber matchsticks (from about 1/2 cucumber)
• 1 cup loosely packed cilantro sprigs
• 2 large green onions, cut into 3-in. slivers
• 6 tablespoons rice vinegar
• 3 tablespoons reduced-sodium soy sauce
• 3 tablespoons toasted sesame oil
• 1 1/2 teaspoons sugar
• 2 teaspoons Asian chili oil
• 3 cups shredded cooked chicken