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.