LAZY DAY CHINESE CHICKEN SALAD

 Ingredients

For the Chicken

2 large chicken breasts

2 tbsp extra virgin olive oil *or peanut oil

sprinkling of sea salt and garlic powder to taste

For the Dressing

⅓ cup peanut oil *or extra virgin olive oil

2 tbsp sesame oil

¼ cup rice wine vinegar

½ tbsp soy sauce *Tamari for gluten free

3 med cloves garlic

½ tsp ginger

1 tsp sesame seeds *optional

For the Salad

2 med heads of romaine lettuce or 3 to 4 romain hearts

4-6 mandarin oranges (cuties)

1-1½ cups shredded red cabbage

1-1½ cups sugar snap peas

4 green onions, chopped

½ cup silvered almonds

INSTRUCTIONS

For the Chicken- Preheat oven to 350 degrees. Place chicken breasts in a baking dish. Drizzle with oil and sprinkle with salt & garlic powder. Bake for 45 mins or until internal temperature of 165 degrees. Let cool before cutting.

For the Dressing- Measure both oils and pour into large mixing bowl. Whisk in vinegar and soy sauce. Peel and crush garlic, add to vinaigrette. Add ginger and sesame seeds. Whisk thoroughly.

For the Salad- Dice chicken, add to vinaigrette. Wash all veggies. Finely shred cabbage, cut sugar snap peas in half, tear lettuce, peel and separate mandarins, chop onions and add all veggies to vinaigrette/chicken mixture. Toss well with two large wooden spoons. Add nuts right before eating and toss again.