Ingredients
Vinaigrette:
4 tbsp rice-wine vinegar
8 tbsp EVOO
salt/pepper (to taste)
Salad:
12 oz chicken breast
salt/pepper (to taste)
oil for grill
2 cups lettuce mix
1/2 cup curshed cashews (divided use)
1-1/2 cups mandarin orange segments (divided use)
1 cup edamame peas
1/2 cup julienne carrots
1/2 cup rice-wine vinaigrette
1 avocado, pitted and sliced
1-1/2 cup crispy Asian noodles or fried ramen noodles
Preparation
For vinaigrette, combine rice-wine vinegar, olive oil, and salt/pepper in mixing bowl. Use whisk to blend the ingredients. Refrigerate until ready to toss into salad. Preheat grill to medium-high. Season chicken breast with salt/pepper. Oil grill, and when hot, place breast on grill. Grill about 3-4 mins, then turn. Grill for another 3 mins, or until chicken is completely cooked. Remove from heat and keep warm. To mix salad, combine lettuce, 1/4 cup cashews, 1 cup mandarin oranges, edamame peas and carrots in a mixing bowl. Slice chicken into thin strips. Add half the lettuce mixture and toss well with 1/2 cup of rice-wine vinaigrette. Transfer to 4 chilled salad bowls and garnish w/equal amounts of avocado slices, Asian noodles, remaining mandarin oranges, cashews and chicken
