Chinese chicken salad with ginger vinaigrette

Ingredients

• 1 large chicken breast
• salt
• pepper
• paprika
• Olive oil
• additional spices
• 1/2 head iceberg or romaine lettuce
• 1 carrot
• 1/2 chopped fresh parsley
• 1 medium cucumber

Ginger Vinaigrette:

• 1/2 tsp grated fresh ginger
• 1 tsp sugar
• 1 Tbsp rice wine vinegar
• 2 Tbsp Vegetable oil
• 1 Tbsp Olive Oil
• 1 tsp sesame seeds
• salt to season

Wonton Strips:

• 8 wonton sheets
• canola or peanut oil, if pan-frying
• Olive oil, if baking
• salt

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Preparation

• Preheat your oven to 400 degrees F. Lightly rub the chicken with a little olive oil and season the with salt, pepper and paprika. you may use your own rub or seasonings.
• Place on an ungreased baking sheet and bake for roughly 25 minutes until chicken is cooked through.
• When cooked remove from the oven and cover with foil. Let it sit for 5 minutes to let the juices redistribute. Cut or shred into pieces before mixing salad together.
• At the same time while the chicken in baking, you can make the wonton strips. Cut them into 1/2-inch strips.
• If pan-frying, coat the bottom of skillet with a good drizzle of oil (1/4-inch deep) on a med to high heat. When the oil is really hot drop in strip for 5-10 sec, flip if needed then place on a paper towel to drain off excess oil. Season with a little salt.
• If baking, lightly grease a baking sheet, layout the strip and brush or drizzle some olive oil and sprinkle a little salt over the strips. Bake for 3-5 minutes on a 400 degrees F oven. Or 2-3 in the broiler.
• For the vinaigrette, whisk all the ingredients together in a bowl. Set aside.