Grilled Wonton Chicken Salad recipe
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Ingredients
- 4 (6 ounce) skinless, boneless chicken breast halves teriyaki marinade 8 green onions, chopped 1 teaspoon salt 1 teaspoon pepper ½ cup sugar ¾ cup rice vinegar 1 cup olive oil ½ (14 ounce) package wonton wrappers oil for frying 1 head iceberg lettuce, chilled, and torn into bite-size pieces 1 (4 ounce) can sliced water chestnuts, drained ¼ cup toasted sesame seeds ½ cup toasted sliced almonds 1 (10 ounce) can mandarin orange segments, drained
Nutrition Info
- 886.2 caloriescarbohydrate: 50.7 gcholesterol: 67.6 mgfat: 63 gfiber: 4.8 gprotein: 32.6 gsaturatedFat: 8.6 gservingSize: -sodium: 1107.3 mgsugar: 25.4 gtransFat: : -unsaturatedFat: : -
Directions Grilled Wonton Chicken Salad
Directions
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Place chicken breasts in a bowl, pour teriyaki sauce over them, and coat well. Cover, and refrigerate for 1 hour.
Preheat an outdoor grill for direct heat.
For the dressing, place green onions, salt, pepper, and sugar in a blender. Pour in olive oil and rice vinegar. Blend until smooth. Remove to a bowl, cover, and refrigerate until ready to serve.
Grill chicken, turning, until done. Remove to a cutting board, and cut into strips.
In a large skillet or wok, warm oil over medium-high heat. Cut wonton wrappers into strips. Fry wonton strips until crisp. Remove to paper towels.
In a large bowl, toss together lettuce, water chestnuts, sesame seeds, sliced almonds, and mandarin oranges. Pour dressing over salad, and toss gently. Top with fried wontons and grilled chicken strips.