Chicken Salad Redux

In a jar with a tight lid, add the balsamic vinegar, lime juice, soy sauce, garlic and olive oil. Shake well and set aside.

Heat a non-stick pan over medium high heat. When hot, add the almonds and toast them. Remove from the pan when they start to brown and set aside to cool. With the same pan, spray it well with cooking spray. Add the wonton strips and spray the wonton strips with cooking spray. Toast the strips until golden brown and crispy. If you under cook them, they’ll be chewy—but keep an eye on them so they don’t burn. When toasted, set aside to cool.

Spray the same pan with cooking spray again and add the chicken breast strips. Once they are completely cooked on each side, set aside to cool.

Into a large serving bowl, add the lettuce. Cut the orange into segments and add it to the bowl. Add the toasted almonds, wonton strips and chicken. Add the dressing on top and toss to coat. Serve immediately.