Chinese Chicken Salad (adapted from here)

For the salad dressing:

⅓ cup canola oil

⅓ cup rice vinegar

1 tablespoon dijon mustard

1 tablespoon soy sauce

2 teaspoons Sriracha

½ teaspoon sesame oil

1 tablespoon honey

3 cloves garlic

juice of one lime

½ teaspoon salt

Throw it all into a blender and pulse until combined.  Refrigerate until ready to serve. 

For the salad:

1 rotisserie chicken, shredded

1 (16 ounce) bag shredded coleslaw mix

1 cup cilantro leaves, roughly chopped

1/4 cup thinly sliced red onion

4 scallions, thinly sliced

egg roll or wonton wrappers cut into strips to make crispy wontons 

To make the crispy wontons, heat 2 inches of canola oil over medium high heat in a medium saucepan.  Add a handful of wonton strips at a time to the hot oil and remove with a slotted spoon as soon as they brown (about 20 seconds).  Cool on paper towels. 

Place the chicken in a bowl with the cabbage, cilantro, red onion, and scallions.  Pour in 1/2 cup of the dressing, toss to coat, and add more dressing if necessary.  Top with the crispy wontons.