2medheads of romaine lettuce *or 3 to 4 romain hearts
1-1 1/2cupsshredded red cabbage
1-1 1/2cupssugar snap peas
For the Chicken- Preheat oven to 350 degrees. Place chicken breasts in a baking dish. Drizzle with oil and sprinkle with salt & garlic powder. Bake for 30 mins or until internal temperature of 165 degrees. Let cool before cutting.
For the Dressing- Measure both oils and pour into large mixing bowl. Whisk in vinegar and soy sauce. Peel and crush garlic, add to vinaigrette. Add ginger and sesame seeds. Whisk thoroughly.
For the Salad- Dice chicken, add to vinaigrette. Wash all veggies. Finely shred cabbage, cut sugar snap peas in half, tear lettuce, peel and separate mandarins, chop onions and add all veggies to vinaigrette/chicken mixture. Toss well with two large wooden spoons. Add nuts right before eating and toss again.
*Please use as many organic ingredients as possible.*