- 4
Ingredients
- 1 pound mesculin mix
- 1 pound grilled chicken breasts sliced thin strips
- 8 ounces red bell peppers sliced thin strips
- 8 ounces yellow bell peppers sliced thin strips
- 8 ounces fresh green beans blanched, and cut into 3" pieces
- 8 ounces cucumber sliced
- 4 ounces red onion cut small pieces
- 8 ounces fresh mango cut small pieces
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly-ground black pepper
- 1 cup balsamic vinaigrette
- 1/4 cup seasoned rice vinegar
- 1/4 cup granulated sugar
- 1 teaspoon sesame oil
- 8 six-inch egg roll wrappers fried crisp
- 4 ounces sweet and sour sauce
- 4 ounces macadamia nuts toasted, chopped
- 1 tablespoon sesame seeds toasted
- 4 ounces carrots peeled, and sliced into 1" thin strips
- 1 ounce green onions cut 1" thin strips
Preparation
Step 1
Place the lettuce mix, chicken, bell peppers, green beans, cucumber slices, red onion, and mango, into a large mixing bowl. Season the ingredients with salt and pepper.
Whisk together the balsamic vinaigrette (your favorite choice), seasoned rice vinegar, granulated sugar, and sesame oil. Drizzle the dressing into the bowl with the salad ingredients, and gently toss together.
Brush a little sweet and sour sauce onto each crispy egg roll wrapper. Build the salad in each serving bowl with alternating layers of salad mixture, a crispy glazed egg roll wrapper, more salad mixture, another crispy glazed egg roll wrapper and then the remaining salad mixture.
Sprinkle the macadamia nuts and sesame seeds all over each salad. Garnish each salad with some thin sliced carrots and green onions.
This recipe yields 4 servings.