"Look East" Salad

Our SchoolHouse Kitchen^® Coconut Citrus Vinaigrette gives this salad the eastern influence we love. Try it for a special luncheon with a great bread of your choosing and a cold glass of Pinot Grigio.

- ½ cup SchoolHouse Kitchen^® Coconut Citrus Vinaigrette
- 2 teaspoons grated fresh ginger
- 1 cup SchoolHouse Kitchen^® Ginger Lime Vinaigrette, for marinade
- 8 ½-chicken breasts, skinned and boned
- 1 head of Romaine lettuce
- 2 fresh navel oranges, peeled and segmented (or try smaller mandarins)
- ½ cup cashew nuts, toasted
- ½ cup of green onions, sliced
- 1 can water chestnuts, drained and sliced

In a small bowl, add the fresh ginger to the Coconut Citrus Vinaigrette and stir to mix. Set aside. [Or you can use a canning jar with lid to shake together.]

Marinate the chicken in the Ginger Lime Vinaigrette for about 20 minutes. Preheat the grill; then grill the chicken, turning once until it is just done. Slice each piece of chicken into eight pieces and set aside.

Toss the Romaine, oranges, cashews, green onions, and water chestnuts with the Coconut Citrus Vinaigrette mixture. Place salad on eight plates; and arrange the chicken on top of the greens.

Serves 8