Asian Sesame Chicken Salad
Dressing from Art + Food + Life
1 bag pre-washed romaine lettuce
1 bag pre-washed baby spinach
4 medium chicken breasts
For the chicken marinade:
3 Tablespoons soy sauce
2 teaspoons brown sugar (or agave nectar, or honey)
1 teaspoon sesame oil
1/2 teaspoon ground ginger
1/2 teaspoon garlic powder
For the dressing:
1/2 cup rice vinegar
1/4 cup sugar
2 tablespoons canola oil
1-1/2 teaspoons sesame oil, toasted in a dry skillet over medium heat until golden brown
1/2 teaspoon salt
1/2 teaspoon sesame seeds, toasted
11oz can mandarin oranges packed in water or 100% juice (rinse in water if packed in syrup)
1/4 cup sliced almonds
Baked or fried wonton strips
- For the chicken: Whisk together chicken marinade ingredients, and marinate chicken for 15 minutes. Grill, or cook in a non-stick sprayed skillet until done, then let the chicken rest for 5 minutes. Cut into slices.
- For the dressing: Bring vinegar to a boil in a small saucepan. Turn off the heat, then add in the sugar and stir until dissolved. Let cool. Combine with the rest of the dressing ingredients in a jar, and shake to combine.
- Divide lettuce and spinach between four plates. Top with sliced chicken, salad dressing, and toppings.