1/2package crispy wontonsfried in canola oil (optional)
1/4cupsesame seeds
1/2red onionsliced thin
Goat cheese or feta cheeseoptional
1can mandarin orangesdrained (optional)
DRESSING
1/2cupsweet red chili jellyhomemade or store bought
1/2cupolive oil
1/2cupapple cider vinegar
1/2tsp.salt
2Tbls.soy sauce
1-2Tbls.sugarif needed
Instructions
Grill the chicken breasts (or saute) until golden brown and cooked through. Season chicken with salt and pepper to taste. Cut cooked chicken into cubes and set aside. Remove the wonton skins from the wrapper and cut into 1/2 inch thin strips. Heat a saute pan with a thin layer of canola oil. When the oil is hot, place a few wonton skins into the hot oil and fry until golden brown. Turn the wonton's over with tongs and cook on the other side for a few seconds. Remove the wonton skins from the pan and let dry on a paper towel until ready to serve on the salad. Prepare the vegetables by cutting the lettuce, cabbage, peppers and onion. Place all of these ingredients into a salad bowl. Top with the cooked chicken (and cheese-optional), sesame seeds and cooked wontons. For the dressing, place all of the items into a mixing bowl (or blender) and whisk/blend together until smooth. Serve dressing over the salad when ready to serve.