Ingredients

• 4 tablespoons Wicklow Rapeseed Oil with Chilli
• 3 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 2 tablespoons fresh lime juice
• zest from 1 lime
• 3 tablespoons morris kitchen ginger syrup or 2 teaspoons freshly grated ginger
• 1/8 cup sesame seeds
• 1/2 lb baby boy choy, cut in half
• 4 green onions, thinly sliced
• 1/2 cucumber, thinly slices
• 1 large carrot, scrubbed clean
• 5 cups mixed baby greens, washed and dried
• 3 cups shredded poached chicken
• 12 won ton wrappers, cut in half
• 1/4 cup Wicklow Rapeseed Oil

Instructions

1. In a small jar combine the first 7 ingredients, put a lid on top, and shake like crazy. Set aside.
2. In a medium frying pan, over medium heat, lightly toast the sesame seeds until golden; about 2 minutes.
3. Pour into a small bowl and set aside.
4. In the same frying pan add the Wicklow Rapeseed Oil and gently heat.
5. Adding a single layer of won ton wrappers, cook, turning once, until golden brown.
6. Approximately 30 seconds to 1 minute per side.
7. Transfer to a paper towel, and repeat the process.
8. Once finished frying the won tons, set them aside until later.
9. Bring a large pot of water to a boil. Add a tablespoon of salt.
10. Have a large bowl of ice water near by. Add the bok choy, and cook for 1 1/2 minutes.
11. Immediately drain into a colander and then plunge the bok choy into the icy water. Drain and pat dry.
12. In a large salad bowl add the greens, onions, cucumber slices and chicken.
13. Using a vegetable peeler cut the carrot into ribbons. Add to the salad bowl.
14. Sprinkle the toasted sesame seeds over the top.
15. Crunch half of the won ton chips over the salad.
16. Add the bok choy.
17. Lightly drizzle with half of the dressing, and toss. Drizzle the remaining dressing over the top.
18. Serve.