Asian Ginger Chicken Salad with Crispy Wontons


Dressing:

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

Kosher salt

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.

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