This Asian-style salad packs a lot of crunch. Great for a meal outdoors.
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 165ºF, 45 to 50 minutes. Let the turkey cool for 20 minutes. Using 2 forks, shred the meat into 2-inch pieces.
In a heavy, medium saucepan, heat the vegetable oil over medium heat until a deep-fry thermometer registers 375ºF. (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.
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. Garnish with the fried wontons and serve.
Cook’s Note: To toast the almonds, arrange them in a single layer on a baking sheet. Bake in a 350ºF oven until lightly toasted, 6 to 8 minutes. Cool completely before using.