Sesame Dressing 1/2 C. Cider Vinegar 1/2 C. Vegetable Oil 1/2 C. Sugar 1/4 C. Sesame Oil 1/4 C. Sesame seeds, toasted 1 ea. tsp. salt and pepper
Salad 6 Boneless skinless chicken breast halves 1 C. Orange Juice 1/2 C. honey 1 Tbsp. Dijon Mustard 2 tsp. Lemon Pepper 3/4 tsp. Ginger Powder 1 Garlic Clove, crushed 1 head Romaine, torn into bite-size pieces 1 C. Bamboo shoots 1 C. Peapods 1 C. Cashews 1/2 C. Chopped Green Onions 2 (11-ounce) cans Mandarin Oranges, drained
For the dressing, combine the first 7 ingredients in a jar with a tight-fitting lid. Shake to mix.
For the salad, arrange the chicken in a single layer in a shallow dish. Whisk the orange juice, honey, dijon mustard, lemon pepper, ginger and garlic in a bowl. Pour over the chicken, turning to coat. Marinate, covered in the refrigerator for 2 to 3 hours. Turn occassionally; drain. Grill the chicken over hot coals or broil until cooked through. Cool slightly. Cut into thin slices.
Toss the romaine, bamboo shoots, peapods, cashews and green onions in a bowl. Arrange the romaine mixture evenly on each of 6 serving plates. Top each serving with 1 sliced chicken breast and some of the mandarin oranges. Drizzle with the dressing.