Chinese Chicken Salad

Chinese Chicken Salad- Gourmet Curiousities

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.