Asian Citrus Chicken Salad

• Meat

  • 2 Chicken breasts, boneless skinless

• Produce

  • 1 Cucumber
  • 1/3 cup Edamame
  • 1 tsp Garlic powder
  • 1/2 tsp Ginger, ground
  • 6 cups Greens, mixed spring
  • 1/2 cup Mandarin oranges

• Pasta & Grains

  • 1 cup Wonton strips

• Baking & Spices

  • 1 Red pepper
  • 1 tsp Salt
  • 1 tbsp Sugar

• Oils & Vinegars

  • 1/2 cup Olive oil
  • 1/4 cup Rice vinegar
  • 1 tsp Sesame oil

• Nuts & Seeds

  • 1/3 cup Diamond of california cashew, halves

Found on lecremedelacrumb.com

Description

Ingredients

• 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
• 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

Directions

• 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.