Name: Chicken Mini Wonton Crunch Salad
Cook time: 5 min
Total time: 5 min
Yield: 4 servings
Ingredients: 2 tsp Ground ginger; 8 oz Tuscan Kale, ribs removed and greens thinly sliced; 12 oz Mini wontons (chicken & cilantro wontons from Trader Joes); 2 tbsp Soy Sauce; 1 tbsp Sesame Oil; 2 tbsp Lime juice; ½ cup Shelled edamame; 1 piece Red bell pepper; ½ piece English cucumber; ⅓ cup Mint leaves, roughly chopped; 1 tbsp Sesame seeds; 2 clove Garlic; 4 cup Green cabbage, finely shredded; ½ cup Sliced snap peas, chopped; 2 tbsp White miso paste; 2 tbsp Rice Vinegar; 2 tbsp Avocado; 1 tbsp Sesame seeds; ½ cup Julienned carrots; ½ piece Diced Red Onion; 1 tbsp Avocado; ⅓ cup Mint leaves, roughly chopped

Pasos

1
To make the dressing, add all of the ingredients to a mixing bowl and whisk until smooth. Set aside until ready to use.
2
Add the kale to a mixing bowl and add 3 tablespoons of dressing. Massage the kale until its shiny and dark green.
3
Add the cabbage, carrots, edamame, snap peas, bell pepper, red onion, and cucumber to the mixing bowl and set aside.
4
Heat the oil over medium high heat. Add the wontons and cook, flipping occasionally until they're crispy and warmed through.
5 min
5
Transfer the wontons to the mixing bowl.
6
Add the remaining dressing and toss to combine everything evenly.
7
Top with mint, Thai basil, and sesame seeds.

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Chicken Mini Wonton Crunch Salad

Ingredientes

Pasos