Light Asian-style chicken and pineapple salad with crispy wontons
By Elaine Griffin on January 06, 2012
I know I’ve said it before, like in this post about the best salad EVAHHHHH! But immagonna say it again. I LOVE salad, ya’ll! I love it so much that I even had it for breakfast this morning. It was delicious.
Get your favorite lettuce or salad mix. I generally get the bulk organic baby lettuce. I feel it’s more bang for your buck – there is no waste and much less time spent prepping it.
For this salad I used:
- leftover steamed brocolli
- roasted red peppers
- toasted almond slices
- green onions
If I had sesame seeds, I would have toasted those to throw in too.
Here’s the salad:
I marinated the chicken in:
- soy sauce
- orange juice
- rice wine vinegar
- red pepper flakes
- a tiny bit of olive oil
I would have used ginger if I had remembered I had it! Which was totally a mommy brain moment, because I bought it just for this dish. Whatevs.
Then I sautéed it in another bit of olive oil until brown and almost done, and added a can of pineapple tidbits, without the juice – which you need to save. I don’t usually use canned foods, but pineapple is one I almost always keep around. Sautee your pineapple and chicken until it starts to get nice and golden, and then get it out of the pan. This would be better grilled on skewers, but I didn’t have it in me. Although I guess I could have thrown them on the grill pan that way. Oh well – next time!
Deglaze with the pineapple juice (probably about half). Or put pineapple juice in a pan if you have used a grill or grill pan for your chicken. Then add the same ingredients you used for your marinade. Wisk it good and get it good and bubbling without burning it. Keep it going for a few minutes to reduce it down. See – a yummy dressing that is thick and rich and not too horrible for you!!
Here is the chicken:
It was yummy!
Here is the dressing:
Normally I would dress the salad, but people always complain when I do that, so I put it on the side.
Now here is the best part. I made crispy wontons that were not fried! Oh yes I did!
It’s super easy. Get some wonton or egg roll wrappers, and cut them into strips. If you get egg roll wrappers, cut them down the middle and then into strips. Toss them with the littlest bit of olive oil, salt, and pepper, and put them on a pizza sheet sprayed with non-stick spray, at about 350 degrees. Keep your eye on them and give them a stir now and then. Just cook them as crispy as you like!
These were so good. And this whole meal was a super hit with everyone. Rock! Try this salad and tell me what you think!
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