Crispy Won Ton and Chicken Asian Salad w/Light & Creamy Toasted Sesame Asian Dressing

By bobcat

Ingredients

• Salad Ingredients:
• 5 cups cooked brown rice
• 5 chicken breasts (about 2-3 lbs)
• olive oil
• Montreal Steak Seasoning
• Crispy Won Ton Strips (Can be found in grocery store by salad croutons or in the vegetable isle)
• 6 green onions
• 1 red bell pepper
• 2 (10 oz) cans mandarin oranges
• 1 head romaine lettuce
• Dressing Ingredients:
• 3/4 cup mayonnaise (Best Foods Light)
• 1/2 cup apple cider vinegar
• 1/4 cup soy sauce
• 3/4 cup sugar
• 1/2 teaspoon salt
• 2 tablespoons minced garlic
• 1/2 cup peanuts (dry roasted)
• 1/4 teaspoon sesame oil
• 1 tablespoon toasted sesame seeds
• pinch red pepper flakes

Preparation

Step 1

Salad Directions:

1. Preheat oven to 425 degrees F. Cook brown rice according to package directions.

2. Place thawed chicken breasts on cookie sheet that has been sprayed with cooking spray. Drizzle a bit of olive oil over each chicken breast. Sprinkle Montreal Steak Seasoning over top of each one. Place pan in oven and let the chicken bake until no longer pink...should take about 25-30 minutes.

3. Prepare salad dressing and place in refrigerator.

4. To prepare salad, place some brown rice on a plate, chop up the chicken and place over top. Add lettuce, mandarin oranges, red pepper, and green onions. Add crisy won ton strips and pour on dressing. Enjoy!

Dressing Directions:

1. Spoon mayonnaise into blender. Add vinegar, soy sauce, sugar, and salt.

2. Peel and roughly chop fresh garlic and add to blender.

3. Mix everything together for about 1 minute.

4. Add peanuts, cover blender and let mix for several minutes or until peanuts are finely chopped and have blended in a bit. Add sesame oil, sesame seeds, and red pepper flakes. Mix for a few seconds more and place in refrigerator until ready to use. May store leftover dressing in a sealed container in the refrigerator for up to 1 week.