Ingredients
1 tbsp dry mustard
1/3 cup rice vinegar
1 tbsp soy sauce
1 1/2 tsp sesame oil
1/3 cup peanut oil
1/2 tsp salt
1 1/2 tbsp honey
1/8 tsp pepper
3 grilled chicken breasts, thinly sliced
1 medium head Napa cabbage
1 small head romaine lettuce
1/2 cup grated carrots
1/2 cup chopped peanuts
1/2 cup cilantro leaves, optional
lime wedges, optional
8 wontons, cut into thin strips and fried
Preparation
Blend all dressing ingredients in a blender.
Toss a small amount of dressing with the chicken slices. Refrigerate until ready to serve.
Cut cabbage and lettuce crosswise into thin shreds. Toss with shredded carrots in a large bowl. Add dressing and toss to coat thoroughly. Add chicken and toss to distribute. Divide between 4 plates. Sprinkle wontons around the edges of the salad, and peanuts on the top. Serve with cilantro and lime wedges if desired.
