Ingredients
Scale
- 1 lb chicken breasts or tenders
- ¼ cup soy sauce
- 1 Tablespoon brown sugar
- 2 Tablespoons seasoned rice vinegar
- ½ teaspoon salt
- Oil for cooking
- ¼ cup olive oil
- ⅓ cup seasoned rice vinegar
- 2 Tablespoons honey
- 3 Tablespoons sesame oil
- 2 teaspoons soy sauce
- ½ teaspoon grated ginger (optional)
- Pinch salt (to taste)
- ¾ cup toasted sliced almonds
- 1 cup wonton strips
- 2 romaine hearts, chopped
- Toasted sesame seeds
- Finely chopped cilantro
Instructions
- Whisk soy sauce, brown sugar, and rice vinegar. Marinate chicken for at least 2 hours if desired.
- In a jar, combine oil, vinegar, honey, sesame oil, soy sauce, and ginger. Shake to mix and season with salt.
- Cook chicken in oiled pan until 165°F internally. Chop into bite-sized pieces.
- Toss romaine, almonds, wonton strips, sesame seeds, cilantro, and chicken. Add dressing and serve.
Notes
- If not marinating, season chicken with salt and pepper and cook.
- For gluten-free, substitute tamari for soy sauce and omit wonton strips.
- See make-ahead instructions and variations in the full post.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Salads
- Method: Pan-Seared
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 528
- Sugar: 13 g
- Sodium: 1407 mg
- Fat: 37 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.02 g
- Carbohydrates: 19 g
- Fiber: 4 g
- Protein: 31 g
- Cholesterol: 73 mg