Chinese Chicken Salad

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1 whole, bone-in chicken breast with skin (1 1/4 pounds)

4 scallions, 1 thinly sliced

One 1-inch piece of peeled fresh ginger, thinly sliced, plus 1 1/2 teaspoons finely grated ginger


3 tablespoons vegetable oil, plus more for frying

8 wonton wrappers, cut into 1/3-inch strips

3 tablespoons unseasoned rice vinegar

1 tablespoon Asian sesame oil

2 teaspoons soy sauce

Freshly ground pepper

3/4 pound baby bok choy, stems halved, leaves left whole

2 cups mizuna (1 ounce)

1 cup mung bean sprouts (3 ounces)

1 medium carrot, julienned

1 tablespoon chopped cilantro

1/4 cup chopped roasted salted peanuts

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