Login to Save Like

Ingredients

• 2 large full free-range chicken breasts, each cut into 2 single breasts
• 1 3-inch piece of fresh ginger, grated
• 4 tablespoons toasted sesame oil
• 2 tablespoons honey
• 1/4 cup and 2 tabelspoons low-sodium soy sauce
• 4 tablespoons toasted sesame seeds
• 1 cup dates, cut in half
• 1 hothouse cucumber, finely sliced
• 6 cups baby arugula
• 6 wonton wrappers, cut into thin strips and fried
• 1/2 bunch cilantro leaves
• 1/4 cup rice wine vinegar
• 2 tablespoons sugar

Description

Crispy Asian Chicken Salad - The Huffington Post

Kitchen Daily