4 Grilled chicken breasts, sliced into thin strips
1 Red bell pepper, sliced into thin strips
1Yellow bell peppers, sliced into thin strips
Fresh green beans, blanched, cut into 3-inch pieces
1/4 Red onion, cut into small pieces
1 Fresh mango, cut into small pieces
8 (6-inch) egg roll wrappers, fried crisp
4 ounces sweet and sour sauce
4 ounces macadamia nuts, toasted and chopped
1 tablespoon sesame seeds, toasted
4 ounces carrots, peeled, sliced into 1-inch thin strips
1 ounce green onions, sliced into 1-inch thin strips
1 teaspoon salt
1/4 teaspoon ground black pepper
1 cup balsamic vinaigrette
1/4 cup seasoned rice vinegar
1/4 cup granulated sugar
1 teaspoon sesame oil
Place the lettuce mix, chicken, bell peppers, green beans, cucumber slices, carrot slices, green onions, 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.