Orient Express Chicken Salad

• 4 (4 ounce) boneless skinless chicken breast halves (4 oz each)
• 1 cup sesame and ginger marinade
• 1/2 cup balsamic vinaigrette
• 2 tablespoons brown sugar
• 1 tablespoon reduced sodium soy sauce
• 1/2 teaspoon ground ginger
• 1/4 teaspoon crushed red pepper flakes (optional)
• 1 (5 ounce) package mixed baby lettuces and spring greens
• 1 cup chow mein noodles
• 1/2 cup green onion
• 1/2 cup parmesan cheese
• 1/3 cup dried cranberries
• 1 tablespoon sesame seeds
• 1 (11 ounce) can mandarin oranges, drained
• 1/4 cup slivered almonds, toasted

1. Place chicken and marinade in a plastic bag. Seal bag and refrigerate for 30 minutes.
2. In a small bowl, whisk the next five ingredients for dressing. Refrigerate.
3. Discard marinade. Broil chicken 4 inches from heat for 10-12 minutes or until juices run clear. Slice and set aside.
4. In a bowl, toss the next six ingredients. Divide among plates. Top with oranges, almonds and chicken.
5. Serve with dressing.

chicken breast halves, sesame and ginger marinade, balsamic vinaigrette, brown sugar, soy sauce, ground ginger, red pepper, spring greens, noodles, green onion, parmesan cheese, cranberries, sesame seeds, mandarin oranges, slivered almonds

Taken from www.food.com/recipe/orient-express-chicken-salad-174499 (may not work)