4 chicken breast halves - grilled, cooled, sliced on diagonal
Kernels from 1 pomegranate (reserve the juice for something else)
2/3 cup olive oil (I like the LIGHTER FLAVOR - Kroger)
1/3 cup rice vinegar
2 Tbsp low-sodium soy sauce
1 Tbsp sugar
1 tsp Dijon mustard
Salt and pepper to taste
1/4 tsp hot pepper flakes
It might be nice to add the reserved pomegranate juice here...
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Let's Make It
Wash and spin lettuce, tear into bite size pieces. Rinse and drain water chestnuts, drain mandarin oranges. Toast the chopped cashews (optional). I like to toast any nuts - it brings out the flavor, I think.
Drop the pea pods into boiling water for 1 minute - not more - and then into ice water to stop any cooking, drain and cut into thirds.
Put everything together, toss the salad with the dressing and lay the grilled chicken slices, pomegranate kernels and cashews on top.