Add the chicken and the braising liquid in the chicken pouch to a pan and heat until warm. Drain liquid from chicken, place in a bowl, and pull or chop the chicken into bite sized pieces. Set aside until ready to use.
Peel the mandarins and thinly slice them crosswise into circles using a serrated knife.
Place the lettuce, the oranges, and the radishes into a large mixing bowl.
Cut the avocado in half lengthwise, and remove the stone by tapping the heel of your knife into the pit and twisting gently. Use a spoon to carefully scoop out the avocado flesh whole from the skin. Place the avocado halves flat-side down and cut each half into 6-8 slices. Sprinkle slices lightly with salt.
Divide the scallion pancake dough into four or more balls depending on how many pancakes you want to make. On a lightly floured surface, roll out each ball with a rolling pin, or flatten with damp hands to create ¼-½” inch thick pancakes.
Heat a large sauté pan over medium heat. Add even a layer of oil, allow oil to heat for about 30 seconds (the oil should be hot), and carefully place one or two pancakes into the pan. Cook pancakes for 3-4 minutes on each side or until golden. Remove from the pan.
Shake the vinaigrette well, drizzle it over the salad and toss to coat evenly. Top with the avocado slices, and the crispy wontons.
Place the salad in individual serving bowls, divide the chicken, and garnish. Serve alongside the scallion pancakes and the scallion pancake dipping sauce.
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