Oriental Marinated Chicken Salad

1 head Romaine lettuce

2 pkgs. cherry tomatoes

2 cans sliced olives

1 small red onion sliced

Won-ton wrappers (cut into strips and deep fried - this is a good addition but the salad is just as good without these, I usually omit these)

Rip the lettuce into bite-sized pieces. Slice the cherry tomatoes in half and add. Drain the olives and add those. Add the red onion - small pieces are better than bigger ones.

Dressing:

3-4 chicken breasts, boiled* and shredded

3/4 cup rice vinegar

1 cup organic virgin olive oil

2 TBSP sesame oil

4 cloves garlic, crushed

2 TBSP soy sauce

4 TBSP sesame seeds

8 TBSP sugar

Mix all the ingredients in a canning jar and add the chicken last. Let it marinate for a couple of hours, turning the jar throughout to make sure you get all of the chicken. Add to salad just before serving. (I use a slotted spoon to remove the chicken into the salad and pour some of the liquid on - I don't use it all it makes it really soupy.)

*The best way to boil chicken is to put a pot of water on the stove with a lid on it and bring it to a boil. Add the chicken and bring it back to a boil. Turn off the heat and let it just sit for one hour still covered. It makes the chicken moist and tender.

I sprinkle the sesame seeds onto the salad instead of adding it to the dressing.