Asian Ginger Chicken Salad With Crispy Wontons

Recipe

Dressing:

2 tablespoons lime juice
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1/2 cup soy sauce
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1/2 cup canola oil
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2 tablespoons sesame oil
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1/3 cup plus 2 tablespoons light brown sugar
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3 heaping tablespoons freshly grated ginger
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2 minced garlic cloves or 2 teaspoons jarred minced garlic

2 boneless, skinless chicken breasts (I doubled my recipe and did 4 breasts)

12 wonton wraps

Nonstick cooking spray

Kosher salt

1 tablespoon sesame seeds

About 6-8 cups of chopped romaine lettuce

1 medium red onion, thinly sliced
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Place all ingredients for the dressing in a jar with a tight-fitting lid and shake well.
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Place the chicken in a zip lock freezer bag and add about 1/4 of the dressing; close bag and squeeze to coat chicken. Marinate in refrigerator for about 2 hours. Store remaining dressing in fridge until needed.

Cut wontons in half diagonally. Spray a baking sheet with nonstick cooking spray and lay wontons in a single layer. Spray with cooking spray, then sprinkle with a small amount of kosher salt and the sesame seeds. Bake at 375 for 8-10 minutes or until golden brown and crispy.
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Grill chicken on a grill or in a grill pan until done. (I cooked mine in our cast iron skillet)
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Thinly slice.

Place the lettuce and onions in a bowl and add the chicken. Break up about 3/4 of the wontons and add to the salad. Drizzle with the dressing and toss to coat. Serve with remaining unbroken wontons.
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