This winter salad is a fresh take on American-style Chinese chicken salads filled with canned mandarin oranges, almonds, and broken chow mein noodles. If you like the bitter-sweet flavor of kumquats, substitute them for the orange segments—just slice them, skin and all, and toss into the salad.
Heat oven to 350°F. Spread sliced wontons in a single layer in rimmed baking sheet. Lightly spray with nonstick cooking spray. Bake about 8 minutes or until crisp and lightly browned.
Meanwhile, place chicken in large saucepan; cover with water. Bring to a boil; reduce heat and simmer 20 minutes or until no longer pink in center. Cook to internal temp of 165°F. Cool; chop or shred meat.
Mix cabbage, carrots, pea pods, and orange segments in large serving bowl. Add chicken and gently toss.
Whisk all dressing ingredients together. Serve salad drizzled with dressing and topped with crisp wontons. Sprinkle with sesame seeds or green onions.
Just BARE® Boneless Skinless Chicken Breasts may be substituted for boneless skinless chicken thighs (poach only 15 minutes).
Nutritional values may change if you choose to substitute another chicken product. If substituting frozen chicken for this recipe, thaw before cooking.
*For nice orange segments in this salad, slice off the top and bottom of the orange. Cut off the outer skin, exposing the juicy fruit inside. Holding the fruit over a bowl, carefully cut between the membranes that separate each segment so that the fruit is loosened and can fall into the bowl. Once all the orange segments are removed, gently squeeze the remaining juices from the membranes and stir into your salad dressing.