Orient Express Chicken Salad

http://www.tasteofhome.com/recipes/orient-express-chicken-salad

This always-popular salad makes use of lots of convenience items, but it’s still healthy and nutritious. I created it one Mother’s Day and received rave reviews. It’s perfect for a fancy lunch and comes together in no time flat! –Sara Dziadosz, Olathe, Kansas

TOTAL TIME: Prep: 25 minutes + marinating Grill: 10 minutes

YIELD: 4 servings

Ingredients

· 4 boneless skinless chicken breast halves (4 ounces each)

· 1 cup sesame ginger marinade

· 1/2 cup balsamic vinaigrette

· 2 tablespoons brown sugar

· 1 tablespoon reduced-sodium soy sauce

· 1/2 teaspoon ground ginger

· 1/4 teaspoon crushed red pepper flakes, optional

· 1 package (5 ounces) spring mix salad greens

· 1 cup chow mein noodles

· 1/2 cup sliced green onions

· 1/2 cup shredded Parmesan cheese

· 1/3 cup dried cranberries

· 1 tablespoon sesame seeds, toasted

· 1 can (11 ounces) mandarin oranges, drained

· 1/4 cup slivered almonds, toasted

Directions

· 1. Place chicken in a large resealable plastic bag; add marinade. Seal bag and turn to coat; refrigerate for at least 30 minutes. For dressing, in a small bowl, whisk the vinaigrette, brown sugar, soy sauce, ginger and red pepper flakes if desired. Cover and refrigerate until serving.

· 2. Drain and discard marinade. Grill chicken, covered, over indirect medium heat or broil 4 in. from the heat for 5-6 minutes on each side or until a meat thermometer reads 170°.

· 3. In a large bowl, toss the salad greens, noodles, onions, cheese, cranberries and sesame seeds. Divide among four plates. Top with oranges and almonds. Cut chicken into diagonal slices; arrange over each salad. Serve with dressing.