BEST EVER CHINESE CHICKEN SALAD

Steps:

• 1. In a 2- to 3- quart pan over high heat, bring about 1 quart water to a boil. Add asparagus and cook until crisp-tender, 2 to 3 minutes. Drain, then plunge asparagus into ice water to stop the cooking. Drain and set aside. 2. Cut off and discard ends from oranges. Following the curve of the fruit, cut off peel and outer membrane. Slice oranges corss-wise into 1/4-inch-thick rounds, then cut these rounds itno quarters. Set aside. 3. Pour the vegetable oil into a 3- to 4- quart pan (the oil should be about 1/2 inch deep) and set over medium-high heat. When oil reaches 350 degrees, add wonton strips and fry, stirring, until golden brown on both sides, about 30 seconds total. Life out with a slotted spoon and transfer to paper towels to drain. 4. In a large serving bowl, toss the cabbage, chicken, and asparagus with the dressing. Tope with avocado, orange slices, and wonton strips, then garnish with green onions and sesame seeds.