Give & Take Salad

From Chef Richard Sandoval, La Biblioteca, Denver

¼ head red cabbage, chiffonade
½ head napa cabbage, chiffonade
1 lb. mesclun greens
½ cup candied pecans
1 cup crispy wonton strips
1 bunch cilantro, thinly sliced
¼ bunch scallion, thinly sliced
1 roasted breast of chicken (marinated, cooked and hand-pulled)
½ cup vinaigrette (recipe follows)

Marinade:
1 cup soy sauce
1 cup cold water

Vinaigrette:
1 Tbsp. brown sugar
2 Tbsp. rice wine vinegar
1 Tbsp. granulated sugar
1 shallot, minced
1 small bulb of ginger (shallot-size), minced
2 Tbsp. soy sauce
2 Tbsp. canola oil
1 tsp. sesame oil

Garnish:
1 orange, peeled and segmented

For vinaigrette: Dissolve sugar in vinegar with the soy sauce, ginger and shallot. Using a medium-size mixing bowl, slowly whisk oil into sugar mixture, creating an emulsion. Reserve.

For chicken breast: Clean chicken breast of all fat and tissue. Soak in marinade for an hour. Cook chicken breast in a 350°F oven until cooked through. Do not overcook.  Cool. When chicken is cool or at room temperature, hand-pull the breast apart into strips.

For salad: Using a mixing bowl, combine cabbage, mesclun greens, wontons, pecans, cilantro, scallion and chicken. Add desired amount of vinaigrette and toss gently to avoid breaking the wonton strips. Place salad in a shallow bowl or plate and top with orange segments.