CHINESE CHICKEN SALAD

Servings: 6

3 oranges ⅓ cup rice vinegar 3 tablespoons low-sodium soy sauce 3 tablespoons grated fresh ginger 1 tablespoon Asian chile-garlic sauce 1 tablespoon honey 3 tablespoons canola oil 2 teaspoons toasted sesame oil 1 pound organic boneless, skinless chicken breasts, trimmed of all visible fat 1 small head napa cabbage, cored and sliced thin 2 red bell peppers, stemmed, seeded, and cut into 2-inch-long matchsticks 1 cup fresh cilantro leaves 6 scallions, sliced thin ½ cup unsalted, dry-roasted peanuts, chopped

Cut away peel and pith from oranges. Holding fruit over large bowl, use paring knife to slice between membranes to release segments; transfer segments to second bowl and set aside. Squeeze juice from membrane into first bowl (juice should measure 6 tablespoons).

Whisk vinegar, soy sauce, ginger, chilegarlic sauce and honey into orange juice in large bowl; transfer ½ cup orange juice mixture to 12-inch skillet. Whisking constantly, slowly drizzle canola oil and sesame oil into remaining orange mixture in bowl; set aside.

Bring orange juice mixture in skillet to boil over medium-high heat. Add chicken, reduce heat to medium-low, cover, and simmer until meat registers 160 F, 10 to 15 minutes, flipping halfway through cooking.

Transfer chicken to plate and let cool slightly. Using 2 forks, shred chicken into bite-size pieces. Off heat, return shredded chicken and any accumulated juices into skillet and let sit for 10 minutes.

Add cabbage, bell peppers, cilantro and scallions to vinaigrette in bowl and toss to combine. Transfer to serving platter and top with shredded chicken, orange segments, and peanuts. Serve.

PER SERVING: 326 calories; 150 calories from fat; 17 g fat (2 g saturated; 0 g trans fats); 55 mg cholesterol; 383 mg sodium; 21 g carbohydrate; 5 g fiber; 14 g sugar; 23 g protein.