- 2 boneless skinless chicken breasts, pounded to even thickness + salt and pepper to taste
- 6-8 cups mixed spring greens (or preferred lettuce)
- 1 red pepper, chopped
- ⅓ cup shelled edamame
- ½ cup mandarin oranges
- 1 cucumber, sliced
- 1 cup wonton strips
- ⅓ cup Diamond of California Cashew Halves
- dressing
- ½ cup olive oil
- ¼ cup rice vinegar
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 teaspoon garlic powder
- 1 teaspoon sesame oil
- ½ teaspoon ground ginger
- Whisk together all dressing ingredients and set aside. Season chicken on both sides with salt and pepper to taste. Cook in a greased skillet over medium heat for 5-6 minutes on each side or until cooked through. Remove from heat and allow to rest for 5 minutes before slicing into strips.
- Toss together the lettuce, red peppers, edamame, mandarin oranges, and cucumbers and divide between 4 plates. Top each with an equal serving of chicken. Top with wonton strips and cashews and drizzle with dressing. If desired, sprinkle with sesame seeds before serving.
Source: Creme De La Crumb
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