Yummy salad recipe

We have eaten like kings (of salad) the past two nights.  Or should I say like emperors?  I somehow sifted through like 500 links on a link party of a recipe/DIY blog I sometimes read, and found this little gem for Spicy Chinese Chicken Salad.  If you'd prefer the original post/recipe, find it here.  She wrote it with pictures and step-by-step directions a la Pioneer Woman, but never put the whole recipe together at the end, which kinda drove me crazy, so I'll put it all together here for those who are like me and like it neatly TOGETHER.  My notes in parentheses.


Salad ingredients:
1 roasted chicken, shredded (I roasted a whole chicken the day before, which is out of my comfort zone due to the fact that I had to REMOVE SOME FEATHERS and I also couldn't get past how it looked like it was just lounging on my roast pan as I prepared and turned it every 15 minutes... weird.)
1 napa {chinese} cabbage, trimmed and cut into strips. (I couldn't find this, maybe because I'm an idiot, or maybe because our grocery store didn't have any.  So I used a combination of regular cabbage, romaine, and spinach. Tasty)

1 package of snow peas, trimmed and cut on the diagonal into thirds. Boil the snow peas in hot water for 20 seconds until bright green. Then place in ice water to stop cooking. This makes them crunchy. 

1 bunch green onions, diced.

Wonton wrappers (A new ingredient for me.  Again, couldn't find it at our grocery store so I ventured out to a world cuisine market that I've never gone into before.  Lovely experience.  Maybe they would have had above-mentioned special cabbage.  Anyhoo, Wonton wrappers were in the refrigerated section, and only $1.40 or so for a lot of 'em.)

Dressing ingredients:

3/4 cup rice wine vinegar

4 1/2 tablespoons soy sauce
2 tablespoons sweet Asian chili sauce
3 cloves garlic, minced
2 tsp. fresh ginger (do not, do NOT skip this. so yummy.)
1 tsp. salt
1 tsp. freshly ground black pepper
1 tsp. hot Asian chili sauce
3/4 cup oil
3 tsp. sesame oil

1. Combine greens in a bowl, reserving a handful of green onions.  

2.  In a separate bowl, combine the reserved green onions with the shredded chicken.

3. Combine all dressing ingredients (I did it in a mason jar so it could stay nice and lidded for shaking and storing.  Is lidded a word?)  Pour about 1/2 cup of dressing over the chicken/green onion mixture to season the chicken.

4. For Wonton Crunchies, cut them into 1" strips, line up on a lightly sprayed baking sheet, spray lightly again, and top with course salt.  Bake for 5-6 minutes on 375.  Sooo easy to burn, be careful.  On the website you'll see the visual of how she did them.

3.  Plate up the greens, top with chicken, wonton crispies, and drizzle with lots of dressing.  Try not to drink the dressing.

Now I'm no food photographer, so forgive that this is a red plate on a red tablecloth, which I'm sure is a no-no.  But just look how delish this is!

This would serve about 6 people.  Just adjust your greens and throw in more lettuce/spinach/special-cabbage-I've-never-heard-of to fit the number you'd like to serve.  

Enjoy!