Ingredients
4 boneless skinless chicken breast halves (4 ounces each)1 cup sesame ginger marinade1/2 cup balsamic vinaigrette2 tablespoons brown sugar1 tablespoon reduced-sodium soy sauce1/2 teaspoon ground ginger1/4 teaspoon crushed red pepper flakes, optional1 package (5 ounces) spring mix salad greens1 cup chow mein noodles1/2 cup sliced green onions1/2 cup shredded Parmesan cheese1/3 cup dried cranberries1 tablespoon sesame seeds, toasted1 can (11 ounces) mandarin oranges, drained1/4 cup slivered almonds, toasted
Preparation
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.
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 170°.
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.
