Orient Express Chicken Salad

• 4 boneless skinless chicken breast halves (4 ounces each)
• 1 cup sesame 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 package (5 ounces) spring mix salad greens
• 1 cup chow mein noodles
• 1/2 cup sliced green onions
• 1/2 cup shredded Parmesan cheese
• 1/3 cup dried cranberries
• 1 tablespoon sesame seeds, toasted
• 1 can (11 ounces) mandarin oranges, drained
• 1/4 cup slivered almonds, toasted

1. Place chicken in a large resealable plastic bag; add marinade. Seal bag and turn to coat; refrigerate for at least 30 minutes. For dressing, in a small bowl, whisk the vinaigrette, brown sugar, soy sauce, ginger and red pepper flakes if desired. Cover and refrigerate until serving.
2. Drain and discard marinade. Grill chicken, covered, over indirect medium heat or broil 4 in. from the heat for 5-6 minutes on each side or until a thermometer reads 170u0b0.
3. In a large bowl, toss the salad greens, noodles, onions, cheese, cranberries and sesame seeds. Divide among four plates. Top with oranges and almonds. Cut chicken into diagonal slices; arrange over each salad. Serve with dressing.

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

Taken from www.tasteofhome.com/recipes/orient-express-chicken-salad/ (may not work)