Feast's Chinese Chicken Salad

Here is a picture taken at the cafe of a customer favorite that debuted one hot day in June. The combination of flavors is a knock-out! The bright colors and beautiful presentation make this salad almost too lovely to eat, but don’t let that stop you! Serves 6

 3   medium oranges, supremed, (segments cut away from the membrane) save the juices by prepping over a large bow., you will need 1/4 cup juice

 1/4 cup rice wine vinegar

 1/4 cup soy sauce

 3 Tablespoons grated ginger root, packed

 1/4 cup sugar

  3 Tablespoons Asian chili-garlic sauce

 3 Tablespoons vegetable oil

 2 Tablespoons toasted sesame oil

 2 pounds boneless, skinless chicken breast, trimmed

 3 cups sliced Romaine lettuce

 6 cups thinly-sliced Napa cabbage

2 large red bell peppers, stemmed, seeded, and cut into 2"matchsticks

 1 cup fresh cilantro leaves, washed and dried

 1 cup cashews, chopped

 6 scallions, sliced thin on the diagonal

Combine orange juice, vinegar, soy sauce, ginger, sugar, and chili-garlic sauce in a bowl;  transfer 1/2 cup to a large pan or skillet (to cook chicken in). 

Slowly whisk the vegetable oil and sesame oil into remaining orange juice mixture to make vinaigrette; set aside.

Bring orange juice mixture in the pan to a boil.  Add chicken, reduce heat to medium-low, cover, and simmer until the chicken registers 160 degrees, 10-15 minutes, flipping halfway through cooking.  Transfer to sheet pan and allow to rest for 10 minutes.

Meanwhile, boil pan juices until reduced to 1/4 cup; set aside.  Using 2 forks, shred chicken into bite-size pieces.  Off heat, add chicken, accumulated juices, and 2 T. vinaigrette to skillet.  Toss to coat and let sit for 10-15 minutes.  Place remaining vinaigrette into a serving container.

Toss romaine, cabbage, bell peppers, cilantro, cashews, and scallions together.  Divide among 6 large plates; arrange chicken and orange sections over the top of the salad. 

Garnish with additional chopped cashews and cilantro, if desired.  Serve dressing on the side.

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