For the salad:
1 head of Romaine Lettuce (I threw a little spinach in as well)
1 Pkg of Cooked up, Sliced up Chicken
1 cup of Edamame, Cooked and Cooled
1 Red Pepper, Chopped
1 Lg. Carrot, Chopped
1 Cup of Thai Spiced Cashews
12-15 Wonton Wrappers
2 Tbsp of Oil
For the Peanut Dressing
2 tbsp of Plain Yogurt
2 tbsp of Peanut Butter
1/4 tsp of Garlic Powder
2 Tbsp of Soy Sauce
1/4 tsp of Curry
1 tsp of Ginger
1 Tbsp of Fresh Cilantro, Chopped
1 tsp of Lime Juice
1/4 tsp of Sesame Oil
1 tsp of Water
Directions:
To cook up the wonton croutons, all I did was to cut my wonton wrappers into thirds, wet the strips down, fold them in half, and seal. Then I heated up my oil in a small frying pan and popped the wontons in to cook up. They cook up quick so stay alert; about 5-10 seconds on each side is all you need.
Sprinkle them with a little garlic salt once their cooked for an added flavor boost.
For the dressing, mix all the ingredients up and you're ready to go.
To compile your salad, drop in your romaine/spinach and then add in your toppings; the chicken, cashews, pepper, edamame, carrot, and wontons. Pour a little of each of the dressings over the top.
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