Ingredients

The combination of orange juice and cilantro makes this salad truly distinctive.

1 6-ounce can frozen orange juice concentrate
1 cup pineapple juice
6 ounces soy sauce
2 garlic cloves, minced
1/2 teaspoon peeled and minced fresh ginger
2 whole chicken breasts (boneless, skinless)
1/2 package wonton skins
Vegetable oil or peanut oil
4 ounces slivered almonds, toasted
1 bunch green onions, julienned
1 cup fresh cilantro leaves
Mandarin Dressing (below)

In a small bowl combine the orange juice, pineapple juice, soy sauce, garlic and ginger. Pour over the chicken and marinate for several hours or overnight. Bake the chicken in the marinade at 350 degrees for 25 minutes or until just springy to the touch. Turn once during cooking. When cool, remove the chicken and reserve marinade. Shred chicken and set aside. Cut the wonton skins in 1/2-inch strips and fry in the oil until crisp. Toss chicken, wontons, almonds, onions and cilantro together just before serving. Add the dressing and toss again.

Mandarin Dressing:
Reserved chicken marinade
2 tablespoons hoisin sauce
1 teaspoon oriental sesame oil
2 tablespoons lemon juice
1 teaspoon dry mustard

Directions

Skim the fat from the marinade. Simmer all ingredients gently to blend flavors. Cool. Pour over salad and toss. Serves 6 to 8 as a main course.