Nutty Grilled Chicken Salad

• 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

1. 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.
2. 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.
3. Grill for another 3 mins, or until chicken is completely cooked. Remove from heat and keep warm.
4. 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

vinaigrette, rice, evoo, salt, salad, chicken breast, salt, oil, curshed cashews, orange, edamame peas, julienne carrots, ricewine vinaigrette, avocado, asian noodles

Taken from www.epicurious.com/recipes/member/views/nutty-grilled-chicken-salad-50087236 (may not work)