Ingredients:

• 2 boneless skinless Mity Fresh chicken breasts, pounded to even thickness
• salt, to taste
• pepper, to taste
• 6-8 cups mixed spring greens (or preferred lettuce)
• 1 red pepper, chopped
• 1/3 cup shelled edamame
• 1/2 cup mandarin oranges
• 1 cucumber, sliced
• 1 cup wonton strips
• 1/3 cup Diamond of California Cashew Halves
• 1/2 cup olive oil
• 1/4 cup rice vinegar
• 1 teaspoon salt
• 1 tablespoon sugar
• 1 teaspoon garlic powder
• 1 teaspoon sesame oil
• 1/2 teaspoon ground ginger

Directions:

1. Whisk together all dressing ingredients and set aside. Season chicken on both sides with salt and pepper to taste. Cook in a greased skillet over medium heat for 5-6 minutes on each side or until cooked through. 
2. Remove from heat and allow to rest for 5 minutes before slicing into strips.
   Toss together the lettuce, red peppers, edamame, mandarin oranges, and cucumbers and divide between 4 plates. Top each with an equal serving of chicken. Top with wonton strips and cashews and drizzle with dressing. If desired, sprinkle with sesame seeds before serving.