Asian Sesame Chicken Salad

I based this recipe off of littlespicejar.com

Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Yield 3-4 servings

Here’s What You Need:

• Sesame Vinaigrette:
  • ½ cup rice vinegar
  • ¼ cup sugar
  • 2 whole cloves garlic, smashed
  • 1 tablespoon toasted sesame oil
  • ¼ cup canola oil
  • 2 tablespoons soy sauce
  • 1 tablespoon toasted sesame seeds
• Salad:
  • 4 hearts romaine lettuce, chopped (or spring mix)
  • 1 (15 oz can) mandarin oranges, drained
  • ½ cup wonton strips
  • ⅓ cup sliced almonds
  • ⅓ cup chopped cilantro
  • 12 ounces cooked grilled chicken, sliced or diced

Directions:

• Place the rice vinegar in a small saucepan over medium heat and allow it to just come to a gentle boil, add the sugar and garlic cloves and let the sugar dissolves, about 1 minute. Remove the rice vinegar mixture from the stove and discard the garlic cloves.
• Place the rice vinegar mixture in a mason jar and add the sesame oil, canola oil, soy sauce and toasted sesame seeds. Allow the dressing to come to room temperature, about 10-15 minutes. Screw on the lid and give it a good shake until the dressing mixes together. Please note, homemade salad dressing will separate as it sits, just give it a good couple shakes before pouring on salad.
• In a large bowl, combine all the ingredients for the salad and top with the sesame vinaigrette. Serve immediately.

Chefs Notes:
I love salad. This was one of my favorite salads. The vinaigrette was a little difficult to make for a beginner like me, but it came out wonderful and was perfect for the salad.