Asian Chicken and Tangerine Salad with Ginger

    Dressing

Preparation Time:  15 minutes

Cooking TIme:  20 minutes

Yield:  6-8 servings

4 boneless, skinless chicken breasts (organically raised)

3-4 tangerine oranges, peeled and cut into chunks

1 bunch cilantro, chopped

2 red bell peppers, chopped

1 bunch red leaf lettuce, torn into small pieces

1 bunch green leaf lettuce, torn into small pieces

1/2 C fresh bean sprouts, chopped

1/2 C cashews, chopped

Dressing:

1/2 C seasoned rice vinegar

1 TBS garlic, chopped

1 tsp fresh ginger, grated

3 TBS soy sauce

1 TBS sesame oil

Marinade:

1/2 C honey

1 1/2 TBS sesame oil

3 TBS soy sauce

Bake chicken at 350 degrees for 20 minutes, cool then dice.  Place cooked diced chicken in a large bowl and coat with marinade, refrigerate.  In large salad bowl, combine oranges, peppers, lettuces and sprouts.  Add chicken to salad.  Top with cashews.  Serve with ginger dressing.

Tip:  You can make chicken ahead of time and refrigerate in marinade for up to 24 hours. 

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