Asian Sesame Chicken Salad

A fresh bed of crisp greens topped with asian grilled chicken and dressed with a sesame vinaigrette. The other salad toppings, like the cilantro, chicken, mandarin oranges, and crispy wonton strips make this salad to die for.

This salad is truly one of our all time favorite dinners. It's so light and so fresh. The flavors are incredible.

Other than that I really don't have much to say! I was up all night two nights ago with my baby Joe (his molars are coming in). Last night we were driving until 3 or 4 am-ish. I'm exhausted. But I highly suggest you make this salad SOON. You will love it!

We keep a package of wonton wrappers in the freezer and I just fry them into crispy wonton strips on my own. If you want an easier meal prep, just buy some pre-packaged salad-ready wonton strips. You can find them near the croutons in most grocery stores!

Asian Sesame Chicken Salad

Recipe Source: Iowa Girl Eats

for the salad:

1 (5 ounce) bag pre-washed fresh baby spinach

1/2 head romaine lettuce, washed, dried and torn into bite size pieces

1 small can mandarin oranges, drained

2 green onions, sliced

1 teaspoon toasted sesame seeds

1/4 cup toasted sliced almonds

8 tablespoons crispy wonton strips *bake them or fry wonton wrappers (cut into strips) yourself or buy them next to the croutons in the grocery store

1/4 cup chopped fresh cilantro

for the chicken:

4 thin chicken breast cutlets *cut chicken breasts in half horizontally, or ask your butcher to do so for you

3 tablespoons soy sauce

2 teaspoons honey

1 teaspoon toasted sesame oil

1/2 teaspoon ground ginger

1/2 teaspoon garlic powder

for the vinaigrette:

1/2 cup rice vinegar
1/4 cup sugar
2 tablespoons canola oil
1 1/2 teaspoons toasted sesame oil
1/2 teaspoon salt
1/2 teaspoon toasted sesame seeds
pinch of pepper

Make the dressing. Bring the rice vinegar to a boil in a small saucepan over medium high heat. Remove from heat and add the sugar, stirring until it is completely dissolved. Cool to room temperature. Combine vinegar mixture with the rest of the dressing ingredients in a jar, shaking to combine (with a lid on the jar, of course).

Make the chicken. Put the chicken in a quart or gallon size ziploc bag. In a small bowl whisk together the soy sauce, honey, sesame oil, ginger, and garlic powder. Pour over chicken and marinate for 15 minutes. Preheat grill to medium heat. Grill chicken for 6-8 minutes per side or until internal temperature reaches 165˚F. Remove from heat and let rest on a platter, covered with foil, for 5-10 minutes. Slice the chicken.

Assemble the salad. Divide lettuce between four plates. Top with equal portions of mandarin oranges, green onions, sesame seeds, and toasted almonds--- then add the sliced chicken, fresh cilantro, and wonton strips. Finish with the vinaigrette (a little goes a long way with this salad)!

Serves: 4
Calories: 410
Carbs: 35g