1 lb mesculin mix
1 lb grilled chicken breasts, sliced into thin strips
8 oz red bell peppers, sliced into thin strips
8 oz yellow bell peppers, sliced into thin strips
8 oz fresh green beans, blanched, cut into 3″ pieces
8 oz cucumber slices
4 oz red onion, cut into small pieces
8 oz fresh mango, cut into small pieces
1 tspn kosher salt
¼ tspn ground black pepper
1 cup balsamic vinaigrette
¼ cup seasoned rice vinegar
¼ cup granulated sugar
1 tspn sesame oil
8 x 6″ egg roll wrappers, fried crisp
4 oz sweet and sour sauce
4 oz macadamia nuts, toasted and chopped
1 tbsp sesame seeds, toasted
4 oz carrots, peeled, sliced into 1″ thin strips
1 oz green onions, sliced into 1″ thin strips
Place the lettuce mix, chicken, bell peppers, green beans, cucumber slices, red onion, and mango, into a large mixing bowl. Season the ingredients with salt and pepper.
Whisk together the balsamic vinaigrette (your favorite choice), seasoned rice vinegar, granulated sugar, and sesame oil. Drizzle the dressing into the bowl with the salad ingredients, and gently toss together.
Brush a little sweet and sour sauce onto each crispy egg roll wrapper.
Build the salad in each serving bowl with alternating layers of salad mixture, a crispy glazed egg roll wrapper, more salad mixture, another crispy glazed egg roll wrapper and then the remaining salad mixture.
Sprinkle the macadamia nuts and sesame seeds all over each salad.