Asian Teriyaki Chicken Salad

(Yields 4 servings)

Ingredients

• 4 (6 ounce) skinless, boneless chicken breast cut into large strips
• Truly Hawaiian Teriyaki Sauce
• 1 large bunch or prepared salad bag of romaine 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
• Rice noodles or Fried Wontons (see recipe)
• Salad dressing, (recipe follows)

Directions

1. Place chicken breast strips in a bowl, pour teriyaki
   sauce over them, and coat well. Cover, and refrigerate
   for at least 1 hour.
2. Preheat an outdoor grill for direct heat.
3. Grill chicken, turning, until done. Recommended temperature
   of 165 degrees in the thickest part of the chicken. Remove to
   a cutting board, cool, and cut on the thin diagonal strips.
4. Optional: In a large skillet or wok, heat oil over
   medium-high heat. Cut wonton wrappers into strips.
   Fry wonton strips until crisp. Remove to paper towels.
5. In a large bowl, toss together lettuce, grilled chicken slices,
   water chestnuts, sesame seeds, sliced almonds,
   and mandarin oranges. Pour 1/2 dressing over salad,
   and toss gently. Top with Chinese noodles or fried wontons.

Use additional dressing as desired.

Dressing

• ½ teaspoon Kosher salt
• 1 teaspoon pepper
• ¼ cup sugar
• ¾ cup rice vinegar
• 1 cup s extra virgin olive oil
• 6 green onions, chopped

Direction

Whisk the first 4 ingredients together until sugar is dissolved.

Slowly stream oil while continuing to whisk until all dissolved. Add onions and stir.

Cover and allow to sit, whisk again before serving.

Wontons

• ½ (14 ounce) package wonton wrappers, sliced into strips
• Canola for frying

Directions

1. Heat oil in sautee pan or wok. When hot, carefully
   add wontons and fry until crispy.
2. Remove and drain on a prepared paper towel/dish.