0.5 bell pepper red stemmed cut into 1/4-inch-thick strips
1 pound the of 1 cos lettuce
3 scallions thinly sliced
1 tablespoon sesame seed toasted
3 pound turkey half-breast bone-in skinless
0.3 cup vegetable oil
2 cups vegetable oil
10 2-inch wonton wrappers cut into 1/-wide strips
Equipment
bowl
frying pan
paper towels
sauce pan
whisk
kitchen thermometer
Directions
For the turkey: In a 4 or 5-quart saucepan, combine the chicken broth, soy sauce, orange juice, garlic and ginger.
Add the turkey, breast-side down, and bring the mixture to a boil over medium-high heat. Reduce the heat to a simmer, cover the pan and cook until a meat thermometer inserted into the thickest part of the breast registers 165 degrees F, 45 to 50 minutes.
Let the turkey cool for 20 minutes. Using 2 forks, shred the meat into 2-inch pieces.
For the wontons: In a heavy, medium saucepan, heat the vegetable oil over medium heat until a deep-fry thermometer registers 375 degrees F. (If you don't have a thermometer, a cube of bread should brown in about 4 minutes.)
Add the wontons and fry until golden, 30 to 45 seconds.
Drain on paper towels. Set aside.
For the dressing: In a medium bowl, whisk together the grapeseed oil, soy sauce, vinegar, maple syrup, orange juice, sesame seeds, 1 1/2 teaspoons salt and 1/2 teaspoon pepper until smooth. Season with additional salt and pepper, if needed.
For the salad: In a large salad bowl, toss together the almonds, romaine, iceberg lettuce, Napa cabbage, scallions and bell pepper.
Add the dressing and the shredded turkey and toss until coated.
