Chinese Chicken Salad

For the dressing:
1/3 cup peanut oil or vegetable oil (I used avocado oil)
1/3 cup unseasoned rice vinegar
1 tablespoon Chinese hot mustard
1 tablespoon light soy sauce
1 teaspoon Sriracha
1 teaspoon sesame oil
1 tablespoon honey
3 cloves garlic
1/2 teaspoon kosher salt
*I added 1 tablespoon brown sugar to this

For the salad:
1/2 rotisserie chicken
6 cups shredded cabbage (Chrissy’s recipe calls for Napa cabbage, I used a bag of pre-shredded cole-slaw mix)
1 cup shredded red cabbage (again, I just added an extra cup of cole-slaw mix)
1 cup cilantro leaves, roughly chopped
1 carrot, cut into julienne strips
1/4 cup thinly sliced red onion
4 scallions, thinly sliced

Directions:

Make the crispy wontons:
Stack the wonton wrappers on top of each other. Cut the wrappers into strips 1/2 inch wide and 4 inches long.

In a medium saucepan, heat 3 inches of oil over medium-high heat until one of the strips puffs up and sizzles as soon as it hits the oil.  Working in batches, drop a handful of the wonton strips at a time into the oil and fry until puffed and golden, about 30 seconds.  Using a slotted spoon, transfer the fried strips to paper towels and sprinkle generously with salt.  Repeat until done.

Make the dressing:
Throw everything into the blender and blend until smooth.  You definitely need a blender for this to make it all smooth and creamy.

Make the salad:
Remove the skin from the chicken and discard.  Using your hands, shred the meat into very thin pieces that you would want to eat in a salad.  You will want 3 cups of chicken in the end.

Place the meat in a bowl with the cabbage, cilantro, red onion, and scallions.  Pour in 1/2 cup of the dressing, toss to coat, and top with the wontons.  Serve the remaining dressing on the side for salad touch-ups.