1 lb. boneless, skinless chicken (I prefer thighs)
6 Tbsp. Spirits & Spice Mango Balsamic Vinegar
5 Tbsp. Spirits & Spice Ginger Sesame Oil
1 Tbsp. honey
1 small can of sliced water chestnuts
1/4 cup of diced spring onions
1/2 cup of shredded carrots
1/4 cup of sliced almonds
1/4 cup of prepared won ton strips or chow mien noodles
1 can of Mandarin Orange sections in juice drained
4 cups of lettuce of choice (I prefer Baby Romaine)
- Marinate chicken in 3 Tbsp. Mango Vinegar 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.
- Slice chicken. Combine lettuce, Mandarin Oranges, spring onions, carrots, almonds. Place chicken on top. Combine remaining Mango Vinegar and Ginger Sesame Oil, add honey and cooking juices from chicken. Mix well and use as dressing on salad. Garnish with won ton strips.