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Thursday, July 8, 2010

Teriyaki Chicken Salad

I love salad. Especially in the summer. And I love salads that have a lot of texture and flavors (ahem...Cafe Rio). Thanks to my aunt Sarah for the recipe! It's a keeper!


Teriyaki Chicken Salad

Ingredients:
4 chicken breasts
2 cups soy sauce
3 cups water
1 package wonton wrappers, cut in half and then strips
2 heads salad greens (romaine, spinach, iceberg, etc)
1 bunch green onions, chopped
1 package sliced almonds (or nuts of your choice)
2 10.5-oz cans of mandarin oranges, drained
Snow peas, or thawed frozen peas
Fried wontons*
1/2 cup oil
3/4 cup sugar (I reduced it to less than 1/2 cup and it was still good)
4 Tbsp rice vinegar
1 Tbsp lemon juice

Directions:
Cook chicken in soy sauce and water until tender (crock pot works great!). Pan fry and drain wonton wrappers—OR—(this is what I did)*Broil them in the oven with just a little cooking spray! Tastes great without frying!*
Combine oil, sugar, rice vinegar and lemon juice. Mix until sugar is dissolved.
Shred chicken with two forks. In a large (this salad makes a LOT but is easily halved) bowl, toss salad greens, green onions, peas, and chicken. Add mandarins, almonds, and some of the wonton strips (leave them out if you're going to have leftovers, they get soggy), along with the dressing. Toss to coat. Top with wonton strips on individual servings.

What a light yummy meal! This makes a huge salad, so take it to a party!

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