Crunchy Asian Chicken Salad

I found this recipe in Pampered Chef's "Make it Fresh, Make it Healthy" cookbook, which is new this spring. I modified it just a bit, since preparing a salad for 6 people when there are only 2 in the house is more than I can eat without getting bored with it -- so I adjusted it for 4 servings. Since I'm now on the Weight Watchers Points Plus Program, I'm always looking for new recipes that are low in points but very filling.

Ingredients

1/3 cup(s) rice vinegar

2 Tbsp creamy peanut butter, without salt

2 Tbsp low-sodium soy sauce

1 Tbsp canola oil

2 tsp toasted sesame oil

1 Tbsp sugar

2 tsp ginger root

1 clove(s) garlic clove(s), pressed

1/3 tsp black pepper

1 1/2 cup(s) Napa cabbage, shredded

1 1/2 cup(s) romaine lettuce, chopped

1 cup(s) shredded red cabbage

2 medium scallion, sliced thin (both green and white parts)

3 small (about 9 oz) uncooked boneless, skinless chicken breast

1/4 tsp salt

1/4 tsp black pepper

2 medium orange(s)

3 serving(s) Wonton Strips (found in the Produce Section with the croutons)

Instructions

Season the chicken with salt and pepper and grill on a George Forman grill or something similar. Set aside.

For the dressing, whisk together vinegar, peanut butter, soy sauce, canola and sesame oils, sugar, gingerroot, garlic and plack pepper until blended; set aside. Combine cabbage, lettuce and onion together; toss to combine and set aside.

Slice the chicken into thin strips and toss with about 1/4 c. of the dressing. Gently toss the rest of the dressing into the lettuce mixture. Split into 4 servings; top each serving with oranges, chicken and wonton strips.