Steven Mark Needham
½ cup soy sauce
2 tsp sesame oil
2 tsp minced ginger
¼ tsp crushed red pepper flakes
6 scallions, thinly sliced
4 cloves garlic, minced
½ cup peanut oil
12 cups assorted greens (watercress, Boston lettuce, Napa cabbage), cleaned, trimmed and cut into bite-size pieces
6 cups cooked, diced chicken
8 wonton wrappers, cut into ½" strips and deep-fried
In small bowl combine soy sauce, sesame oil, ginger, red pepper flakes, scallions and garlic. Whisk in peanut oil; set aside.
In large bowl lightly toss greens with 1/3 cup dressing. To serve, place dressed salad on individual plates. Top with cooked chicken and wonton strips.
Serve remaining dressing on side.