1 cup Ginger Sesame Vinaigrette, divided, plus more for topping
1 cup wonton strips, for topping
8 cups torn romaine lettuce
4 green onions, sliced
1 can water chestnuts, (8 oz.)drained and diced
1/4 cup toasted sunflower nuts
1 can mandarin or clementine oranges, (10 oz.)drained
1/2 cup sliced almonds, toasted
Sea salt, to taste
Fresh ground pepper, to taste
Directions:
Pick Up Crispy Chicken Tenders from the Deli – Or- Prepare Chicken as Noted Below
Place chicken breasts and 1/2 cup of the ginger sesame vinaigrette in sealable plastic bag. Marinate in fridge 30 minutes to overnight.
Preheat grill to medium-high heat. Grill chicken breasts until internal temperature reaches 165 degrees F, about 5 minutes per side. Sprinkle with salt and pepper, transfer to platter, cover, and let rest 5 minutes.
While chicken is resting, assemble the salad. In a large bowl, toss together lettuce, green onions, water chestnuts, sunflower nuts, oranges, and almonds with remaining 1/2 cup of vinaigrette.
Divide salad mixture among 4 dinner plates. Slice chicken into thin strips against the grain and lay on top of salad. Drizzle chicken with a little more vinaigrette and top with wonton strips.
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1 cup Ginger Sesame Vinaigrette, divided, plus more for topping
1 cup wonton strips, for topping
8 cups torn romaine lettuce
4 green onions, sliced
1 can water chestnuts, (8 oz.)drained and diced
1/4 cup toasted sunflower nuts
1 can mandarin or clementine oranges, (10 oz.)drained
1/2 cup sliced almonds, toasted
Sea salt, to taste
Fresh ground pepper, to taste
Directions:
Pick Up Crispy Chicken Tenders from the Deli – Or- Prepare Chicken as Noted Below
Place chicken breasts and 1/2 cup of the ginger sesame vinaigrette in sealable plastic bag. Marinate in fridge 30 minutes to overnight.
Preheat grill to medium-high heat. Grill chicken breasts until internal temperature reaches 165 degrees F, about 5 minutes per side. Sprinkle with salt and pepper, transfer to platter, cover, and let rest 5 minutes.
While chicken is resting, assemble the salad. In a large bowl, toss together lettuce, green onions, water chestnuts, sunflower nuts, oranges, and almonds with remaining 1/2 cup of vinaigrette.
Divide salad mixture among 4 dinner plates. Slice chicken into thin strips against the grain and lay on top of salad. Drizzle chicken with a little more vinaigrette and top with wonton strips.
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