• Preheat the oven to 375℉.
• Place the chicken breasts on a sheet pan, spray lightly with olive oil, and season with salt and pepper.
• Bake the chicken breasts for 20 minutes, or until the internal temperature is 165℉.
• Remove the sheet pan from the oven and cover the chicken while it cools.
• Wash and prepare all of the vegetables.
• Divide the lettuce into four salad plates. Add the shredded cabbage and carrot and toss to combine.
• Top each salad with sliced almonds, wonton strips, green onions, mandarin oranges and jalapeño.
• Chop the cooled chicken and top each salad with a 1/2 cup chicken each.
• Serve immediately with dressing.

Dressing

• In a dressing jar, combine:

  3 tbsp Soy sauce

  3 tbsp Rice vinegar

  3 tbsp Olive oil

  1½ tbsp Sesame oil

  1 tbsp Maple syrup or maple sugar

  1/2 tsp Ginger, freshly grated
• Shake to combine the dressing.