Ingredients

• 4 , 6 ounce
• teriyaki marinade
• 8 greens onions , chopped
• 1 teaspoon salt
• 1 teaspoon pepper
• 0.5 cups sugar
• 0.75 cups rice vinegar
• 1 cup olive oil
• ½ , 14 ounce
• oil for frying
• 1 head iceberg lettuce , chilled, and torn into bite-size pieces
• 1 , 4 ounce
• 0.25 cups toasted sesame seeds
• 0.5 cups toasted sliced almonds
• 1 , 10 ounce

Instructions

1. 1 Place chicken breasts in a bowl, pour teriyaki sauce over them, and coat well. Cover, and refrigerate for 1 hour.
2. 2 Preheat an outdoor grill for direct heat.
3. 3 For the dressing, place green onions, salt, pepper, and sugar in a blender. Pour in olive oil and rice vinegar. Blend until smooth. Remove to a bowl, cover, and refrigerate until ready to serve.
4. 4 Grill chicken, turning, until done. Remove to a cutting board, and cut into strips.
5. 5 In a large skillet or wok, warm oil over medium-high heat. Cut wonton wrappers into strips. Fry wonton strips until crisp. Remove to paper towels.
6. 6 In a large bowl, toss together lettuce, water chestnuts, sesame seeds, sliced almonds, and mandarin oranges. Pour dressing over salad, and toss gently. Top with fried wontons and grilled chicken strips.

Nutrition per serving