My friend Brittney came in town Thursday, who I housed. Since her favorite meal is Pineapple Polynesian Chicken, I had to make it for her (of course substituting cashews for almonds). Next my mom and dog Snickers escaped the storm (good thing, since their part of town really felt it!) Since one roommate wanted salad, another wanted mandarin oranges, and I really wanted to chop things, it only made sense to make an Asian Chicken Salad.
Asian Chicken Salad
1 pound boneless, skinless chicken breast
3/4 cup Asian Ginger dressing, divided
1 red bell pepper, halved, seeded and chopped
1 green pepper, halved, seeded and chopped
2 carrots, shredded
2 cans mandarin oranges, drained
1/2 cup crispy wontons
1/2 cup unsalted peanuts
1/2 cup fresh chopped cilantro
1 large bag hearts of romaine lettuce
1 tomato, diced
Salt and pepper to taste
Preheat oven to 375 degrees. In the meantime, marinade chicken in 1/4 cup dressing in a large ziploc bag for about 15 minutes. Put on a foil-lined baking sheet and bake about 40 minutes, or until juices run clear. Let cool 5 minutes, then shred into bite-sized pieces. While the chicken bakes, assemble the rest of the ingredients in a large bowl. Add chicken once complete and toss.
My mom enjoying the dinner
