Ingredients
Scale
- 1 lb chicken breasts or tenders
- 1/4 cup soy sauce
- 1 tablespoon brown sugar
- 2 tablespoons seasoned rice vinegar
- 1/2 teaspoon salt
- Oil for cooking
- 1/4 cup olive oil
- 1/3 cup seasoned rice vinegar
- 2 tablespoons honey
- 3 tablespoons sesame oil
- 2 teaspoons soy sauce
- 1/2 teaspoon grated ginger (optional)
- Pinch salt to taste
- 3/4 cup toasted sliced almonds
- 1 cup wonton strips
- 2 romaine hearts, chopped
- Toasted sesame seeds
- Finely chopped cilantro
Instructions
- Marinate chicken with soy sauce, brown sugar, and rice vinegar for at least 2 hours (optional).
- In a jar, combine dressing ingredients, shake until well mixed, season with salt.
- Cook chicken in a pan with oil until browned and 165°F internally; chop into bite-sized pieces.
- In a large bowl, toss romaine, almonds, wonton strips, sesame seeds, cilantro, and chicken.
- Add dressing, toss to combine, and serve immediately.
Notes
- If not marinating chicken, season with salt and pepper before cooking.
- For gluten-free, use tamari and omit wonton strips.
- See variations for make-ahead options.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Stovetop and Tossed Salad
- Cuisine: Asian