CHINESE CHICKEN SALAD

1/2 pound asparagus, trimmed and cut diagonally into 1 - inch pieces
2 navel oranges
about 1 - 1/2 cups vegetable oil
4 fresh wonton wrappers, cut into 1/4 - inch wide strips
6 cups finely shredded cabbage
2 cups cubed cooked chicken
Spicy soy-ginger dressing (recipe follows)
1 large avocado, cubed
4 green onions (including green tops), sliced diagonally
2 tablespoons toasted sesame seeds

In a 2 to 3 quart pan over high heat, bring about 1 quart water to a boil. Add asparagus and cook until crisp-tender, 2 to 3 minutes. Drain, then plunge asparagus into ice water to stop the cooking. Drain and set aside.

Cut off and discard ends from oranges. Following the curves of the fruit, cut off peel and outer membrane. Slice oranges crosswise into 1/4 - inch thick rounds, then cut these rounds into quarters. Set aside.

Pour the vegetable oil into a 3 to 4 quart pan (the oil should be about 1/2 inch deep) and set over medium-high heat. When oil reaches 350, add wonton strips and fry, stirring, until golden brown on both sides, about 30 seconds total. Lift out with a slotted spoon and transfer to paper towels to drain.

In a large bowl, toss the cabbage, chicken and asparagus with the dressing. Top with avocado, orange slices and wonton strips, then garnish with green onions and sesame seeds.

Spicy Soy-Ginger Dressing

2 tablespoon rice wine vinegar

2 tablespoon brown sugar

1 - 1/2 tablespoons soy sauce

1 tablespoon Asian red chile sauce (such as Sriracha)

1 - 1/2 teaspoons grated fresh ginger

1/4 cup oil

salt to taste

In a medium bowl, whisk together rice wine vinegar, brown sugar, soy sauce, red chile sauce and grated ginger. Slowly drizzle in the oil, whisking constantly. Season with salt to taste.