- ¼ c. cider vinegar
- ¼ c. maple syrup
- 3 T. canola oil
- 2 tsp. pomegranate molasses, optional
- 1 T. grated fresh ginger root
- 1 tsp. soy sauce or tamari (for gluten free cooking)
- Pinch cayenne pepper
- 2 boneless skinless chicken breast halves (6 oz. each)
- 6 oz. fresh salad greens
- 1 can (8.5 oz.) mandarin oranges, drained
- ⅔ cup shredded red cabbage
- 1 large carrot, shredded
- ⅔ cup shredded radish (I used a purple daikon, but any crisp radish will work)
- Generous handful baby bok choy, halved
Combine the first 7 ingredients (cider vinegar through cayenne pepper) in a resealable glass jar. Close the jar and shake vigorously to combine. Pour ¾ cup of the mixture into a shallow dish and add the chicken breast halves to the dish; reserve the remaining marinade as a dressing for the salad. Allow the chicken to marinate for 3-12 hours.
Heat a skillet over medium low heat and add the chicken, draining away most of the marinade; discard the used marinade. Sauté the chicken fully on both sides, 6-8 minutes per side. Remove the chicken to a cutting board and coarsely chop it into bite-sized pieces; set aside.
To assemble the salad, place the salad greens on the bottom of a large serving plate or bowl. Arrange the remaining ingredients over the greens, allowing the bright colors to have a prominent role in their placement. Serve the additional marinade as a salad dressing at the table.
- Yields: 4-6 servings
- Preparation Time: 30 minutes, plus marinating time