Grilled Wonton Chicken Salad

Ingredients

Contains: tree nuts, sesame (auto-detected from the ingredients and method; we can miss things, so check labels)

• 4 (6 ounce) skinless, boneless chicken breast halves
• teriyaki marinade
• 8 green onions, chopped
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/2 cup sugar
• 3/4 cup rice vinegar
• 1 cup olive oil
• 1/2 (14 ounce) package wonton wrappers
• oil for frying
• 1 head iceberg lettuce, chilled, and torn into bite-size pieces
• 1 (4 ounce) can sliced water chestnuts, drained
• 1/4 cup toasted sesame seeds
• 1/2 cup toasted sliced almonds
• 1 (10 ounce) can mandarin orange segments, drained

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Place the chicken breasts in a shallow dish, pour the teriyaki marinade over them, cover and refrigerate for at least 30 minutes.

2. Whisk together the sugar, rice vinegar, olive oil, salt and pepper in a bowl until the sugar dissolves to make the dressing.

3. Heat a grill or grill pan over medium-high heat. Drain the chicken, discard the marinade, and grill for 5 to 6 minutes per side until the thickest part reaches 165°F (74°C).

4. Rest the chicken for 5 minutes, then slice it into thin strips.

5. Cut the wonton wrappers into thin strips. Heat about 1 inch of oil in a deep skillet to 350°F (175°C) and fry the strips in batches for 1 to 2 minutes until golden.

6. Drain the fried wonton strips on paper towels and sprinkle lightly with salt.

7. Place the chilled torn iceberg lettuce in a large bowl. Add the green onions, water chestnuts, mandarin orange segments, sesame seeds and almonds, then toss gently.

8. Add the sliced chicken and half of the dressing to the salad and toss to coat.

9. Top each portion with fried wonton strips and serve immediately, passing the remaining dressing at the table.