Pat the chicken dry with a paper towel and season with salt, onion powder, garlic powder, smoked paprika, and pepper. Heat the olive oil in a large skillet and cook the chicken until golden brown on both sides and the internal temperature is 165 degrees Fahrenheit. Set aside to rest. Wipe the skillet out with a paper towel.
To the same skillet, add a healthy amount of canola oil. You want the bottom to be covered by about ½ and inch or more. Heat over medium heat and slice the wonton wrappers into strips. To test to see if the oil is hot enough, add one wonton wrapper. When it bubbles, the oil is hot! You can cook the wontons a handful at a time as long as they don't crowd the pan and get stuck together. When they are golden brown on both sides, use a slotted spoon to transfer to a plate lined with paper towels to cool.
Chop the lettuce and cabbage, julienne the carrots, and chop the green onion and cilantro. Add to a large bowl and toss together.
To a mason jar add the sesame oil, rice vinegar, soy sauce, mustard, lime juice, and honey. Shake well to combine. Add salt and pepper if desired.
Slice the chicken breasts and either add to the salad and toss or top each individual salad with a sliced chicken breast. Add mandarin oranges and wonton strips and drizzle with your sesame soy vinaigrette.
Enjoy!
Recipe by For the Love of Gourmet at https://fortheloveofgourmet.com/sesame-orange-chicken-salad/