Rainbow Chicken Salad

  • 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
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