1largehead romaine or green leafy lettuce, chopped
2cupschopped red, green or napa cabbage
1/2cupsliced almonds or cashews
1bell pepper(any color), chopped
11ounce canmandarin orangesdrained
1/2cupchopped fresh cilantro
HandfulCrunchy chow mein noodles or wonton strips, optional
Whisk together the soy sauce, chopped ginger, olive oil, hoisin sauce, sesame oil, sriracha, and salt.
Add 3 tablespoon of the marinade to a bowl or large ziplock bag (the rest will be reserved for the dressing). Cut the chicken breasts in half, lengthwise (butterfly), to create 6 thin chicken breast halves. Add to the marinade and refrigerate for at least 30 minutes, or up to 3-4 hours.
To the remaining marinade, add red wine vinegar and sliced green onions, to make a dressing for the salad. Refrigerate.
For the salad:
Add lettuce, cabbage, cucumber, carrots, almonds, bell peppers, mandarin oranges and cilantro to a large bowl.
Grill the chicken on medium high heat, cooking for about 3 minutes on each side, flipping once, until cooked through.
Remove to a cutting board and allow to rest for 5 minutes. Slice the chicken against the grain and add to the salad.
Pour desired amount of dressing on top and toss to combine. Garnish with crunchy wonton strips or chow mein noodles, if desired.
Veggies: Feel free to use any seasonal vegetables you have on hand, including snap peas, edamame, sprouts, radishes, shredded brussels sprouts, celery, broccoli, etc. This recipe is easy to adapt to use whatever kind of lettuce you have on hand, and any kind of onions.Vegetarian: leave off the chicken or replace with tofu.