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:

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

Inspired by: menumusings.blogspot.com