6 cups mixed greens, chopped bite sized
1 cup mandarin orange slices
1/4 cup toasted almonds slivers
3/4 lb. boneless, skinless chicken breasts, pounded thin
1/4 orange juice
Zest of one orange
2 Tbsp. raw honey
3 Tbsp. rice wine vinegar
3 Tbsp. vegetable oil
1 Tbsp. fresh grated ginger
2 tsp. sesame oil
In a large bowl, whisk together orange juice, honey, orange zest, fresh
grated ginger and rice wine vinegar. While whisking slowly add in a
constant drizzle the oil to create an emulsion.
Remove 1/2 cup of dressing. Marinate chicken in 1/2 cup of dressing for
2 hours. Discard dressing used for marinade.
Grilled chicken on an outdoor grill or indoor grill pan. Cook chicken
until it reaches an internal temperature of 165° and juices in the
chicken run clear. Set aside.
Add sesame oil to remaining dressing and whisk together.
In a large bowl toss together mixed greens and oranges. Add dressing and
Slice chicken on a diagonal into strips. Plate salad onto individual
dishes top with chicken breast and garnish with toasted almonds.