1/4 cup toasted sesame oil

2 tablespoons honey

2 tablespoons orange or apricot jam

1/3 cup freshly squeezed orange juice

1 tablespoon orange zest

3 tablespoons rice vinegar

2 teaspoons freshly grated ginger

1–2 cloves garlic, grated

1/2 teaspoon ground turmeric

2 tablespoons sesame seeds

4 cups shredded cabbage or kale

2 cups cooked shredded rotisserie chicken

1 cup chopped cilantro or Thai basil

2 jalapeños, seeded if desired and chopped

2 avocados, sliced

1/3 cup roasted salted cashews, chopped

1/3 cup chopped green onions

2 cups crispy wontons (store-bought or see notes for directions)

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Make the dressing: In a bowl, whisk together the toasted sesame oil, honey, orange or apricot jam, freshly squeezed orange juice, orange zest, rice vinegar, grated ginger, grated garlic, ground turmeric, and sesame seeds. Whisk until fully combined and smooth. Taste and adjust seasoning if necessary. Set aside.
Prepare the salad: In a large mixing bowl, combine the shredded cabbage or kale, shredded rotisserie chicken, chopped cilantro or Thai basil, chopped jalapeños, sliced avocados, roasted salted cashews, and chopped green onions. Toss gently to combine.
Add the dressing: Drizzle the turmeric ginger dressing over the salad, tossing to ensure that everything is evenly coated.
Top with wontons: Just before serving, add the crispy wontons to the salad for an added crunch. Toss lightly to mix, or leave them on top for a more dramatic presentation.
Serve: Serve immediately and enjoy this vibrant, crunchy, and flavorful salad!

Store leftover salad and dressing separately for up to 1 day. Keep crispy wontons in a separate container to maintain their crunch.

For homemade crispy wontons: Cut wonton wrappers into strips, fry in oil until golden and crispy, then drain on paper towels and season with salt.