Asian Chicken Salad

Step 1

Preheat the oven to 325F.

Step 2

Add wonton wrappers to a parchment lined baking sheet and spray with cooking spray. Bake until golden and crisp, 10-12 minutes. Set aside to cool, then crumble.

Step 3

Meanwhile, make homemade chili crisp vinaigrette: In a small heat safe bowl combine red pepper flakes, sesame seeds and garlic. Heat the sesame oil in a small skillet over medium heat until hot and aromatic, 1-2 minutes. Pour into the bowl over the chili flake mixture. Once the seeds stop sizzling, add rice vinegar, sweetener and salt. Set aside to cool.

Step 4

While it cools, in a large bowl or 4 individual bowls, carefully add the cabbage, topped by the chicken, then cucumber, scallion, mandarin and avocado. Top with toasted almonds, crushed wontons and drizzle with chili crisp vinaigrette.