Light and Fresh Asian Salad | Cooking Professionally

Ingredients

• ***For the chicken:***
• 2 chicken breasts, boneless, skinless, and pounded to even thickness
• salt, to taste
• pepper, to taste
• ***For the dressing:***
• 1/2 cup olive oil
• 1/4 cup rice vinegar
• 1 teaspoon salt
• 1 tablespoon sugar
• 1 teaspoon garlic powder
• 1 teaspoon sesame oil
• 1/2 teaspoon ground ginger
• ***For the salad:***
• 6-8 cups mixed spring greens
• 1 red pepper
• 1/3 cup edamame, shelled
• 1/2 cup mandarin oranges
• 1 cucumber, sliced
• 1 cup wonton strips
• 1/3 cup cashews
• sesame seeds, to taste