DRESSING & MARINADE:
4 Tbsp. low sodium soy sauce
6 Tbsp. rice vinegar
2 Tbsp. toasted sesame oil
4 Tbsp. grapeseed or olive oil
2 tsp. sugar
3 tsp. fresh grated ginger
2 garlic cloves, mashed or finely minced
SALAD:
4 Windy N Ranch chicken breasts
Asian salad blend or any spring greens mix, chopped
Chopped purple or green cabbage
Shredded carrot
Chopped green onion
Baby corn, cut into small pieces
GARNISHES:
Crunchy wonton strips or chow mien noodles
Sliced almonds
Chopped fresh cilantro
Sliced red or daikon radish
DIRECTIONS:
Put all dressing/marinade ingredients in a jar. Close lid tightly and shake well. Pour half the dressing into a zip top bag with chicken breasts. Allow to marinate for an hour or more while you prep the salad.
Toss together salad ingredients. Cook chicken breasts on a grill or in a cast iron skillet until internal temp reaches 165 degrees F. Discard marinade. For best results, remove from heat when the temp is at 160 degrees F and allow to rest about 10 minutes. (The internal temp should reach 165 degrees F after 5 to 10 minutes.)
Toss salad with remaining unused dressing. A little goes a long way! Depending on how many servings you are making, you may not need all of it. Slice chicken breasts and arrange on top of salad. Top with cracked black pepper and garnishes.