Ingredients
4 skinless chicken breasts
1 11oz can mandarin oranges
4 c. bite size romaine lettuce
4 c. chopped iceberg lettuce
1 c. diced cilantro
1 sliced avacado
1 c. crispy chow mein noodles
1 can sliced water chestnuts
Glaze:
3 tsp honey
2 tbsp soy sauce
1-1/2 tsp sesame oil
Dressing:
1/3 c. rice vinegar lite
1 1/2 minced garlic cloves
1 tsp freshly grated ginger
1 tsp sesame oil
Preparation
Place chicken in a glass baking dish in 1/2" of water and poach, at 375 degrees for 35 minutes or until done. Slice chicken into bite size pieces, and drizzle glaze mixture to coat. Cool in refrigerator (can be kept overnight).
Drain mandarin oranges, combine with remaining salad ingredients and set aside. Mix dressing ingredients and stir vigorously. Add glazed chicken to salad. Serve dressing on side.
