Crunchy vegetables, sweet and spicy dressing and shredded chicken make this Chinese chicken salad a light and easy meal.
Preheat the oven to 350 degrees and line a sheet tray with parchment paper or nonstick foil.
Combine all ingredients except for the oils in the bowl of a food processor and blend well. Slowly add sesame and canola oils and blend until combined.
Toss cabbage, carrots, scallions, cilantro, and mint together. Carefully toss in orange segments, chicken, and the dressing to taste (reserve some dressing to serve alongside).
Top with peanuts, sesame seeds, and wonton crisps. Garnish with cilantro and mint.
Place the chicken in a large pot with aromatics (sliced onion, garlic cloves or herbs - use whatever is handy and in keeping with the flavor profile of the dish you're going to make), cover, bring to a boil, then reduce to a simmer over very low heat.
Simmer 5 minutes and turn off the heat. Let stand about 15 minutes or until cooked through). Remove the chicken and discard poaching liquid.
Allow the chicken to cool slightly and then shredwith your hands or two forks. I store mine for a couple days in a large ziploc bag in the refrigerator.