Chinese Chicken Salad with Crispy Wonton Strips

So, I recently bought Chrissy Teigen's cookbook (I love her) and was casually flipping through it when I found a recipe for Chinese Chicken Salad. To be honest I only stopped on this recipe because the picture caught my eye. The thing is I am not a fan of cabbage so I'm not really sure why I decided to try this recipe, but I gave it a shot and I absolutely loved it. I ate it for 3 days straight. I've made it several times since and made some of my own tweaks to make it slightly easier to make. So here it is!

For the dressing:

1/3 cup peanut or vegetable oil

1/3 cup rice wine vinegar

1 tablespoon Chinese hot mustard (I used spicy brown mustard, it was easier to find)

1 tablespoon soy sauce

1 teaspoon sriracha

1 teaspoon sesame oil

1 tablespoon honey

3 cloves garlic (peeled)

½ teaspoon kosher salt.

Add all dressing ingredients into a blender, and blend until smooth. 

For the wonton skins: 

(this step is completely optional, in most grocery stores you can find the crispy wonton's already made for you. In my grocery store they are in a bag in the produce section)

3 (8-inch) square wonton wrappers or 6 (4-inch) square wrappers (I used the small ones)

Vegetable or canola oil for frying

Kosher salt

Stack the wonton wrappers on top of each other. Cut the wrappers into ½ inch wide strips. (if you get the large wrappers cut the wrappers in half vertically first). In a medium sauce pan heat about 3-inches of oil over medium high heat. Working in batches drop a handful of the wonton strips in 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.

 For the salad:

½ rotisserie chicken

½ medium head Napa cabbage, cut into ½-inch slices

1 cup shredded red cabbage

1 cup cilantro leaves, roughly chopped

1 small carrot shredded

½ cup thinly sliced red onion

4 scallions, thinly sliced

Remove skin from chicken and discard. Shred the chicken into thin pieces (around 3 cups of the chicken when shredded). Place chicken, cabbages, carrot, red onion, cilantro and scallions in a medium sized bowl. Pour ½ cup of dressing over salad and toss to coat. Top with the wonton strips and serve remaining dressing on side.