Chicken & Marinade:

Place chicken in a Ziploc bag. Add the remaining (marinade) ingredients. Mix & close; place in the fridge for at least 30 minutes & up to four hours, the closer to four hours, the better. The chicken continues to absorb the marinade and after four hours is at risk of that marinate deteriorating the chicken.

Remove as much marinade as possible before quickly grilling or sauteing. To grill, build fire or preheat a gas grill at least 20 minutes before grilling. Place chicken on the grill and cook for about three minutes. Turn and cook an additional two or until internat temperature is 165 degrees F. To saute, heat a large 12 inch skillet to medium high. Add a tablesopoon oil. Cook for two to three minutes, then turn and cook and addiional minute or so until the temperature is 165 degrees. Rest for several minutes, then slice diagonally and set aside for salad.

Salad:

Divide washed and dried romaine among 4 plates or containers. Add 1/4 of the chicken, red pepper and cucumber to each portion. Add about 1/2 cup of the cabbage to each portion. Sprinkle each salad with 1/4 of the red onion & sesame seeds. Dress salad as desired.

Optional ingredients for salad may be edamame, baby corn, water chestnuts, blanched snow peas or another of one of your favorites.

Any type of nut you’d like to use may be substituted for the sesame seeds.

To make wonton strips:

Cut several won-ton wrappers into 1/4 inch strips and shallow fry in about an inch of 350-degree oil for several minutes, stirring now and then until crunchy and light golden brown. Lightly salt when removed from oil.

Asian Sesame Dressing:

Mix all ingredients in a jar. Shake well to emulsify.