 | | Directions | DRESSING:
- Combine 1/4 cup water, sugar, ketchup, soy sauce, ginger and vinegar in saucepan.
- Blend cornstarch with 2 Tablespoons water and whisk into dressing mixture. Simmer until thickened; 3-4 minutes. Set aside to cool.
SALAD:
- Cut wonton wrappers in 1/4" strips and fry in oil until golden brown; 2-3 minutes. Stir gently as they cook. Drain on paper towel.
- Marinate chicken in favorite ginger/sesame marinade for 30 minutes.
- Place chicken on grill, cook until no longer pink in the center; approximately 10 minutes each side, depending on thickness of breast.
- Remove, cool slightly, dice into bite size pieces.
- In large salad bowl, place greens, chicken, celery, green onions, sesame seeds and slivered almonds; mix lightly.
- Pour dressing over salad and toss to coat.
- Sprinkle fried wonton strips on top. Serve immediately.
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Prep Time: 20 minutes
Cook Time: 20 minutes
Container: saucepan
Servings: 6
Serving Size: 2 cups
|  | | Ingredients | | - | | DRESSING: |
| - | | 1/4 cup water |
| - | | 3 tablespoons sugar |
| - | | 3 tablespoons ketchup |
| - | | 1 tablespoon soy sauce |
| - | | 1 tablespoon grated fresh ginger |
| - | | 1/2 cup rice vinegar |
| - | | 1 teaspoon cornstarch |
| - | | 2 tablespoons water |
| - | | SALAD: |
| - | | 1/2 package wonton wrappers |
| - | | 4 whole, boneless, skinless chicken breasts |
| - | | 1 package fresh spinach leaves, rinsed, patted dry |
| - | | 1 small head iceberg lettuce |
| - | | 2 stalks celery |
| - | | 4 green onions |
| - | | 1/4 cup red pepper, diced |
| - | | 2 tablespoons toasted sesame seeds |
| - | | 4 tablespoons sliced, toasted almonds |
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