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1
For the turkey: In a 4 or 5-quart saucepan, combine the chicken broth, soy sauce, orange juice, garlic and ginger.
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2
Add the turkey, breast-side down, and bring the mixture to a boil over medium-high heat.
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3
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.
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4
Let the turkey cool for 20 minutes.
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5
Using 2 forks, shred the meat into 2-inch pieces.
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6
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.)
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7
Add the wontons and fry until golden, 30 to 45 seconds.
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8
Drain on paper towels.
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9
Set aside.
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10
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.
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11
Season with additional salt and pepper, if needed.
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12
For the salad: In a large salad bowl, toss together the almonds, romaine, iceberg lettuce, Napa cabbage, scallions and bell pepper.
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13
Add the dressing and the shredded turkey and toss until coated.
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14
Garnish with the fried wontons and serve.
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15
Cook's Note: To toast the almonds, arrange them in a single layer on a baking sheet.
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16
Bake in a 350 degree F oven until lightly toasted, 6 to 8 minutes.
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17
Cool completely before using.
