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Wonton Chicken Salad
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|2 boneless, skinless chicken breasts|
|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|
- 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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