• Wash and dry produce. • Peel and mince or grate ginger. Peel and dice half the oranges into bite-size pieces (set aside for use in Step 4). Zest and halve remaining orange. Trim and discard root end from lettuce; chop leaves into bite-size pieces. Trim and halve radishes; thinly slice into half-moons.

• Open package of chicken* and drain off any excess liquid. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken, half the garlic powder (you'll use the rest in the next step), salt, and pepper; cook, stirring occasionally, until chicken is browned and cooked through, 4-6 minutes.

• In a small bowl, whisk together ginger, orange zest, soy sauce, vinegar, honey, half the sesame oil, remaining garlic powder, ½ TBSP olive oil, and juice from orange halves (all the sesame oil and 1 TBSP olive oil for 4 servings).

• Add lettuce, cabbage and carrot mix, radishes, and half the wonton strips to a large bowl. Transfer chicken to bowl. • Add dressing and toss until evenly coated. • Divide chopped chicken salad between bowls. Top with diced orange and remaining wonton strips. Serve. ***Poultry is fully cooked when internal temperature reaches 165°.***