Ingredients Jump to Instructions ↓

  1. 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

Instructions Jump to Ingredients ↑

  1. Place chicken breasts in a bowl, pour teriyaki sauce over them, and coat well. Cover, and refrigerate for 1 hour. Preheat an outdoor grill for direct heat. For the dressing, place green onions, salt, pepper, and sugar in a blender. Pour in olive oil and rice vinegar. Blend until smooth. Remove to a bowl, cover, and refrigerate until ready to serve. Grill chicken, turning, until done. Remove to a cutting board, and cut into strips. In a large skillet or wok, warm oil over medium-high heat. Cut wonton wrappers into strips. Fry wonton strips until crisp. Remove to paper towels. In a large bowl, toss together lettuce, water chestnuts, sesame seeds, sliced almonds, and mandarin oranges. Pour dressing over salad, and toss gently. Top with fried wontons and grilled chicken strips.


Send feedback