Mandarin Chicken Entree Salad
A homemade Asian Vinaigrette used to marinate chicken and dress an entree salad full of bell peppers and mandarin oranges.
Ingredients
- 1½ lb Chicken Tenders
- 6 cups Romaine Lettuce chopped
- 1 Large Red Bell Pepper julienned
- 6 stalks Green Onions chopped
- 6 Mandarin Oranges peeled & separated (remove as much pith as possible)
- 1 cup Crispy Wonton Strips
For the Asian Vinaigrette
- 1 tbsp Minced Garlic
- 1 tbsp Grated Ginger
- 1 tbsp Toasted Sesame Seeds
- 1 tbsp Dijon Mustard
- 1 tbsp Lime Juice
- ½ cup Sesame Oil
- ½ cup Soy Sauce
- ½ cup Chicken Broth
- ½ cup Rice Vinegar
Instructions
- Combine vinaigrette ingredients in a quart-sized mason jar. Secure lid and shake vigorously.
- Add chicken to gallon-sized zipper bag and half of vinaigrette. Seal and place in refrigerator to marinate for at least 30 minutes (up to 24hrs).
- Heat grill to High. Once hot, place marinated chicken on grill (discard marinade). Cook for 5-7 minutes on each side. Remove to cutting board and let rest for 10 minutes before chopping.
- In a large bowl, add lettuce, bell peppers, green onions and half of crispy wontons. Add ⅔ of remaining vinaigrette and toss to combine.
- Add portion of dressed salad to bowl. Top with orange segments from one orange. Add portion of chicken, sprinkle of crispy wontons and drizzle of remaining vinaigrette. Repeat with remaining salads.
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