Teriyaki Chicken Salad with Crispy Wontons

1. 1

   Place the chicken breasts in a bowl, pour teriyaki sauce over them, and coat thoroughly. Cover and refrigerate for 1 hour.

2. 2

   Preheat an outdoor grill for direct heat.

3. 3

   For the dressing, put the green onions, salt, pepper, and sugar in a blender. Add the olive oil and rice vinegar. Blend until smooth. Transfer to a bowl, cover, and refrigerate until ready to serve.

4. 4

   Grill the chicken, turning, until cooked through. Transfer to a cutting board and slice into strips.

5. 5

   In a large skillet or wok, heat oil over medium-high. Cut the wonton wrappers into strips. Fry the wonton strips until crisp. Drain on paper towels.

6. 6

   In a large bowl, toss together the lettuce, water chestnuts, sesame seeds, sliced almonds, and mandarin oranges. Pour the dressing over the salad and toss gently. Top with the fried wontons and grilled chicken strips.

• Calories 832.89 kcal High
• Protein 44.23 g Good Source
• Carbs 70.0 g Moderate
• Total Fat 42.95 g High
• Saturated Fat 5.48 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 93.81 mg High
• Sodium 219.24 mg Moderate
• Fiber 4.51 g Moderate
• Sugar 17.66 g High
• Added Sugar 0.0 g Low Source
• Calcium 56.47 mg Low Source
• Iron 3.46 mg Moderate
• Potassium 301.41 mg Low Source
• Vitamin A 1.01 mcg_rae Low Source
• Vitamin C 0.2 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Tree Nuts 🌰
• Soy 🌱
• Wheat 🌾
• Gluten
• Sesame