1 pound grilled chicken breasts, sliced into thin strips
8 ounces red bell peppers, sliced into thin strips
8 ounces yellow bell peppers, sliced into thin strips
8 ounces fresh green beans, blanched, cut into 3-inch pieces
8 ounces cucumber slices
4 ounces red onion, cut into small pieces
8 ounces fresh mango, cut into small pieces
1 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 cup balsamic vinaigrette
1/4 cup seasoned rice vinegar *
1/4 cup granulated sugar
1 teaspoon sesame oil *
8 (6-inch) egg roll wrappers, fried crisp
4 ounces sweet and sour sauce *
4 ounces macadamia nuts, toasted and chopped
1 tablespoon sesame seeds, toasted
4 ounces carrots, peeled, sliced into 1-inch thin strips
1 ounce green onions, sliced into 1-inch thin strips
* These items are readily available in most major supermarkets and Oriental food
Place the lettuce mix, chicken, bell peppers, green beans, cucumber slices, red
onion, and mango, into a large mixing bowl. Season the ingredients with salt and
Whisk together the balsamic vinaigrette (your favorite choice), seasoned rice
vinegar, granulated sugar, and sesame oil. Drizzle the dressing into the bowl with
the salad ingredients, and gently toss together.
Brush a little sweet and sour sauce onto each crispy egg roll wrapper. Build
the salad in each serving bowl with alternating layers of salad mixture, a crispy
glazed egg roll wrapper, more salad mixture, another crispy glazed egg roll wrapper
and then the remaining salad mixture.
Sprinkle the macadamia nuts and sesame seeds all over each salad.
Garnish each salad with some thin sliced carrots and green onions.