Grilled Asian Chicken Salad

Grilled Asian Chicken Salad

Yields: 4 servings

Ingredients:

• 4 (6 ounce) skinless, boneless chicken breast halves
• Low-salt teriyaki marinade
• 8 green onions, chopped
• 1/2 teaspoon Kosher salt
• 1 teaspoon pepper
• 1/4 cup sugar
• 3/4 cup rice vinegar
• 1 cup extra virgin olive oil
• 1/2 (14 ounce) package wonton wrappers
• Cold-expeller-pressed canola for frying
• 1 bunch of romaine lettuce, chilled, and torn into bite-size pieces
• 1 (4 ounce) can sliced water chestnuts, drained
• 1/4 cup toasted sesame seeds
• 1/2 cup toasted sliced almonds
• 1 (10 ounce) can mandarin orange segments, drained

Directions:

1. Place chicken breasts in a bowl, pour teriyaki sauce over them, and coat well. Cover, and refrigerate for 1 hour.
2. Preheat an outdoor grill for direct heat.
3. 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.
4. Grill chicken, turning, until done. Remove to a cutting board, and cut into strips.
5. 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.
6. 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.