Asian Chicken Salad

Chinese food will always be one of my all time favorites. Since I decided to take healthy living a little more seriously chinese food has been one of the things I miss the most. I decided to try making an Asian Chicken Salad to try and fill that little hole in my heart and holy cow it was amazing!

Ingredients:

1 Large Bowl Boston Bibb Lettuce
1 C. Wonton Strips

for marinade:

1/2 C. Soy Sauce
4 T. Hoisin Sauce
2 T. Sesame Oil
2 t. Siracha
2 t. Kosher Salt
1/2 C. Red Wine Vinegar
2 T. Rice WIne Vinegar
2 T. Lemon Juice
5 T. Ground Ginger
3 Green Onions (finely chopped-green parts only)
3/4 C. Olive Oil

for the topping:

1 C. Frozen Edamame
2 Boneless Skinless Chicken Breasts (butterflied then cut into strips)
1 C. Sliced Mushrooms
1 C. Red Bell Pepper (diced)

Directions:

Preheat grill to high heat.
Make marinade.
Marinade chicken in 1 1/2 C. of marinade sauce for about 2-4 hours.
Reduce grill to low heat.
On a large baking sheet spread topping ingredients (including the sauce from the chicken) flat.
Place sheet on grill for about 5 minutes.
Toss toppings around on sheet to flip them and continue to grill for another 7 min.
Serve toppings, salad and wonton strips separate so people can build their own.
Use leftover marinade as dressing.