|1||bag PERDUE® SIMPLY SMART® Lightly Breaded Chicken Strips (10 oz.), Fresh|
|1/3||cup vegetable oil|
|1/4||cup rice vinegar|
|2||tbsp lime juice, about 1/2 lime|
|2||tsp light brown sugar|
|2||tsp fresh ginger, grated|
|2||cups napa cabbage, roughly chopped|
|2||cups romaine lettuce, roughly chopped|
|1/2||cup red cabbage, shre|
|1/2||cup carrots, shredded|
|1/2||cup snow peas (cut in half)|
|1/4||cup toasted sliced almonds|
|1/4||cup wonton strip salad topping|
Preheat oven to 425°F. Spray baking sheet with cooking spray. Place the chicken strips in a single layer on the baking sheet. Bake on the middle oven rack for 16 to 17 minutes or until heated through. Turn chicken halfway through heating time. Let stand for 1 to 2 minutes before serving. Chop strips into 4 to 6 chunks.
In a large bowl, whisk together the vegetable oil, rice vinegar, lime juice, brown sugar and ginger. Whisk until the sugar dissolves, then set aside.
Into the bowl, add the Napa cabbage, romaine lettuce, red cabbage, carrots and snow peas. Toss the salad with rice vinegar dressing.
Divide the salad between 4 plates. Top with the chicken chunks, sprinkle with the toasted sliced almonds and wonton strips, and serve.