Crispy Wonton Rotisserie Chicken Salad

Make Crispy Wonton Rotisserie Chicken Salad for a quick, crunchy, flavor-packed meal with turmeric-ginger dressing.

Ingredients

• 1/4 cup toasted sesame oil
• 2 tablespoons honey
• 2 tablespoons orange or apricot jam
• 1/3 cup freshly squeezed orange juice
• 1 tablespoon orange zest
• 3 tablespoons rice vinegar
• 2 teaspoons freshly grated ginger
• 1-2 cloves garlic, grated
• 1/2 teaspoon ground turmeric
• 2 tablespoons sesame seeds
• 4 cups shredded cabbage/kale
• 2 cups cooked shredded rotisserie chicken
• 1 cup chopped cilantro/Thai basil
• 2 jalapeos, seeded if desired and chopped
• 2 avocados, sliced
• 1/3 cup roasted salted cashews, chopped
• 1/3 cup chopped green onions
• 2 cups crispy wontons ((store bought or see notes for directions) )

Instructions

Step 1: Make the Turmeric‑Ginger Dressing

In a clean glass jar combine the toasted sesame oil, honey, orange or apricot jam, freshly squeezed orange juice, orange zest, rice vinegar, freshly grated ginger, grated garlic, ground turmeric, and sesame seeds. Whisk vigorously until the liquid becomes a glossy amber‑gold emulsion dotted with sesame seeds and fine flecks of orange zest and ginger; the dressing should look silky, slightly viscous, and bright with spice. Season with salt and freshly cracked black pepper and set the jar nearby with the whisk resting on the rim so the aroma of citrus and ginger fills the work surface.

Step 2: Toss the Greens and Chicken with Half the Dressing

In the wide, shallow light wooden bowl combine the shredded cabbage and kale with the warm shredded rotisserie chicken, chopped cilantro or Thai basil, and the chopped jalapeños. Pour half of the turmeric‑ginger dressing evenly over the mixture and toss gently with wooden tongs until the greens are glossy and slightly wilted, the chicken fibers are coated, and the ingredients are evenly distributed — the salad should look vibrant with streaks of glossy dressing and scattered herb leaves. Taste for seasoning and adjust; leave the bowl centered on the surface with the jar of remaining dressing and the whisk nearby.

Step 3: Finish with Avocado, Cashews, Green Onions, and Wontons

Nestle the avocado slices around the top, scatter the chopped roasted salted cashews and chopped green onions, and crown the salad with the crispy golden wonton strips so their crunch stays pronounced. Drizzle the remaining dressing sparingly over the assembled salad so some avocado remains matte and creamy while other areas gleam with the turmeric‑ginger gloss; finish with an extra sprinkle of sesame seeds. Present the completed Crispy Wonton Rotisserie Chicken Salad in the same shallow light wooden bowl, ready to serve — a balanced mix of creamy, crunchy, and glossy textures.

Notes

• Add the wontons just before serving to keep them crunchy.
• Store dressing separately and shake well before using.
• Substitute rotisserie chicken with cooked shrimp or tofu for variation.
• Re-crisp wontons in a 325 F oven for 4 to 6 minutes if they soften.