Momma's Mandarin Chicken Salad

6- 8 boneless and skinless chicken breast halves

MARINADE:
1 C honey
1/4 C rice vinegar
1/4 C tamari (soy) sauce
1/4 C orange juice
1/4 C dark sesame oil

SALAD:
1-2 lb baby spinach or lettuce of choice
8 carrots, julienned thinly (or use a vegetable peeler)
7-8 maderine or similar small oranges or tangerines, sectioned
sliced almonds, chopped peanuts, chopped cashews or pistachios

DRESSING:
1/4 C honey
1/4 C rice vinegar
1T + 1tsp tamari (soy) sauce
1T + 1 tsp dark sesame oil
1 T fresh ginger, grated (or 1 tsp dried)
1/3 C orange juice

1. Marinate  chicken 1- 24 hours ahead, then grill until fully cooked.  Let rest and cut into strips or chunks.

2. Assemble salad in a large bowl.  Toss with dressing and top with chicken.

Servings: 10

Tips
You may serve the dressing on the side; especially if youa re using a more tender green or if you are not confident that the whole salad will be eaten.  Left overs will store better if they were not dressed.