Ingredients
3chicken breasts,grilled & sliced into thin strips
½tspChinese five spice powder
6cupsmixed greens
1red bell peppers,sliced into thin strips
1yellow bell peppers,sliced into thin strips
1½cupsfresh green beans,blanched, cut into 3 pieces
1fresh mango,cut into small pieces
1red onion,cut into small pieces
1cupcucumber slices
¼cupgranulated sugar
1tspsesame oil
¼cuprice vinegar
¼cupbalsamic vinaigrette
1tspkosher salt
¼tspground black pepper
1ozgreen onions,sliced into 1-inch thin strips
4ozsweet and sour sauce
4ozmacadamia nuts,toasted and chopped
4ouncecarrots,peeled, sliced into 1-inch thin strips
2tspwhite sesame seeds
2tspblack sesame seeds
86-inch egg roll wrappers,fried crisp
Preparation
Toss the chicken with the five spice powder.
Place the mixed greens, cucumber slices, chicken, bell peppers, green beans, red onion, and mango, into a large mixing bowl.
Season the greens with salt and pepper.
In a separate bowl, whisk together the seasoned rice vinegar, your choice of balsamic vinaigrette, seasoned rice vinegar, sesame oil and granulated sugar.
Drizzle the dressing over bowl with the salad ingredients, and toss together gently.
Brush a small amount of sweet and sour sauce onto each crispy egg roll wrapper.
In individual serving bowls, place a layer of dressed salad, top with an egg roll wrapper, and alternate finishing with a layer of salad.
Top with the remaining garnishes.
