2 tablespoons lime juice
1/2 cup soy sauce
1/2 cup canola oil
2 tablespoons sesame oil
1/3 cup plus 2 tablespoons light brown sugar
3 heaping tablespoons freshly grated ginger
2 minced garlic cloves or 2 teaspoons jarred minced garlic
2 boneless, skinless chicken breasts
12 wonton wraps
Nonstick cooking spray
1 tablespoon sesame seeds
About 6-8 cups of chopped romaine lettuce
1 medium red onion, thinly sliced
Place all ingredients for the dressing in a jar with a tight fitting lid and shake well.
Place the chicken in a zip lock freezer bag and add about 1/4 of the dressing; close bag and squeeze to coat chicken. Marinate in refrigerator for about 2 hours. Store remaining dressing in fridge until needed.
Cut wontons in half diagonally. Spray a baking sheet with nonstick cooking spray and lay wontons in a single layer. Spray with cooking spray, then sprinkle with a small amount of kosher salt and the sesame seeds. Bake at 375 for 8-10 minutes or until golden brown and crispy.
Grill chicken on a grill or in a grill pan until done. Thinly slice.
Place the lettuce and onions in a bowl and add the chicken. Break up about 3/4 of the wontons and add to the salad. Drizzle with the dressing and toss to coat. Serve with remaining unbroken wontons.