Chinese Chicken Salad

My inspiration for this recipe came from Cook's Country. The chicken is so flavorful and moist!

• Ready In: 40 mins
• Serves: 4
• Yields: 4

Ingredients

• 1  orange
• 1⁄4 cup apple cider vinegar (or rice vinegar)
• 1⁄4 cup soy sauce
• 1⁄8 teaspoon ginger
• 2  tablespoons sugar
• 1  garlic clove, minced
• 1⁄8 teaspoon cayenne pepper
• 2  tablespoons  vegetable oil (substitute half with sesame oil if desired)
• 1  lb chicken breast, sliced in large medallions (boneless, skinless)
• 4  cups romaine lettuce, chopped
• 4  cups green cabbage, chopped
• 1  cup cilantro leaf
• 4  scallions, sliced thin (optional)

Directions

1. Juice orange into small bowl (should measure about 1/4 cup).
2. Add vinegar, soy sauce, ginger, sugar, garlic, and cayenne. Whisk well.
3. Pour 1/2 cup of mixture into 12-inch skillet with lid; bring to boil.
4. Whisk oil into remaining orange juice mixture to make vinaigrette. Set aside.
5. Add chicken to skillet, reduce heat to medium-low, cover, and simmer until meat is 160 degrees, flipping half-way through. When cooked, transfer to plate, cover, and let rest 5-10 minutes.
6. Boil pan juices until reduced, about 1 to 3 minutes, then remove from heat.
7. Shred or chop chicken into bite-size pieces, then add back into pan (with any accumulated juices) to toss with reduced juices.
8. Toss lettuce, cabbage, cilantro, and scallions with remaining vinaigrette. Top with chicken.
9. Optional: for extra texture/flavor, add slivered dry-roasted almonds and mandarin orange slices.