Chinese Chicken Salad

1 lb. boneless, skinless chicken (I prefer thighs)

6 Tbsp Spirits & Spice Mango Balsamic

5 Tbsp Spirits & Spice Ginger Sesame Oil

1 Tbsp honey

1 small Can of sliced water chestnuts

¼ cup Diced spring onions

½ cup Shredded carrots

¼ cup Sliced almonds

¼ cup Prepared won ton strips or chow mien noodles

1 can Mandarin Orange sections in juice drained

4 cups Lettuce of choice (I prefer Baby Romaine) 

1. Marinate chicken in 3 Tbsp Mango balsamic for at least 4 hours. Sauté with 1 Tbsp of Ginger Sesame Oil in a skillet at medium heat, 6 minutes on each side or until done. Remove from heat along with cooking liquids produced.
2. Slice chicken. Combine lettuce, Mandarin Oranges, spring onions, carrots, almonds. Place chicken on top. Combine remaining Mango balsamic and Ginger Sesame Oil, add honey and cooking juices from chicken. Mix well and use as dressing on salad. Garnish with won ton strips.