Description
Great for summer! Crispy fried wonton strips and grilled chicken top lettuce, almonds, sesame seeds, and mandarin oranges; finished with a delicious green onion-based dressing.
Ingredients
- 4 (6 ounce) skinless, boneless chicken breast halves
- teriyaki marinade
- 8 green onions, chopped
- 1 teaspoon salt
- 1 teaspoon pepper
- ½ cup sugar
- ¾ cup rice vinegar
- 1 cup olive oil
- ½ (14 ounce) package wonton wrappers
- oil for frying
- 1 head iceberg lettuce, chilled, and torn into bite-size pieces
- 1 (4 ounce) can sliced water chestnuts, drained
- ¼ cup toasted sesame seeds
- ½ cup toasted sliced almonds
- 1 (10 ounce) can mandarin orange segments, drained
Instructions
- Place chicken breasts in a bowl
- pour teriyaki sauce over them
- and coat well. Cover
- and refrigerate for 1 hour.
- Preheat an outdoor grill for direct heat.
- For the dressing
- place green onions
- salt
- pepper
- and sugar in a blender. Pour in olive oil and rice vinegar. Blend until smooth. Remove to a bowl
- cover
- and refrigerate until ready to serve.
- Grill chicken
- turning
- until done. Remove to a cutting board
- and cut into strips.
- In a large skillet or wok
- warm oil over medium-high heat. Cut wonton wrappers into strips. Fry wonton strips until crisp. Remove to paper towels.
- In a large bowl
- toss together lettuce
- water chestnuts
- sesame seeds
- sliced almonds
- and mandarin oranges. Pour dressing over salad
- and toss gently. Top with fried wontons and grilled chicken strips.
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 1 hr 40 mins
Servings: 6