Chinese Chicken Salad
|Skinless boneless chicken breast halves||1 Pound, cooked (4 Halves)|
|Reduced sodium soy sauce||2 Tablespoon|
|Oriental sesame oil||1 1⁄2 Teaspoon|
|For wonton crisps|
|Torn romaine lettuce||8 Cup (128 tbs)|
|Loosely packed fresh cilantro||1⁄2 Cup (8 tbs), snipped|
|Sweet red pepper||1 , chopped|
|Canned mandarin oranges packed in water||11 Ounce, drained (1 Can)|
|Ginger sesame dressing||1 Cup (16 tbs)|
To make THE CHICKEN: Cut the chicken into bite-size strips.
In a medium bowl, stir together the honey, soy sauce and oil.
Add the chicken, then stir until coated.
Cover and marinate in the refrigerator for at least 30 minutes, stirring often.
To make the wonton CRISPS: Preheat the oven to 350°.
Stack the wonton wrappers, then cut them into narrow strips.
Spray a cookie sheet with no-stick spray.
Arrange the strips in a single layer so the edges are not touching.
Lightly spray the strips with no-stick spray.
Bake for 6 to 8 minutes or until lightly browned and crisp.
Remove the crisps from the cookie sheet and let cool.
To make the salad: In a large bowl, combine the romaine, cilantro, peppers and wonton crisps.
Divide the romaine mixture among four dinner plates.
Place the chicken and oranges on top.
Serve with the Ginger Sesame Dressing.