Asian Citrus Chicken Salad

Ingredients

• 2 teaspoons ginger fresh grated peeled
• 0.3 cup honey 
• 2 tablespoons soya sauce low-sodium divided
• 4 teaspoons soya sauce low-sodium
• 8 cups salad greens mixed
• 0.3 cup orange juice fresh
• 1 tablespoon orange rind grated
• 3  oranges peeled sliced
• 0.3 cup raspberry vinegar 
• 1  bell pepper red cut into thin strips
• 16 ounce chicken breast halves boneless skinless

Equipment

• bowl
• frying pan
• whisk

Directions

1. Combine first 6 ingredients in a medium bowl; stir well with a whisk. Set aside.
2. Coat a large nonstick skillet with cooking spray; place over medium-high heat.
3. Add chicken. Spoon 2 tablespoons orange juice mixture over chicken; cook 5 minutes. Turn chicken, and spoon 2 tablespoons orange juice mixture over chicken. Cook 5 minutes or until done.
4. Remove chicken, and let cool slightly.
5. Remove skillet from heat. Stir 4 teaspoons soy sauce into drippings in skillet. Set aside.
6. Cut chicken into thin slices; set aside.
7. Place 2 cups salad greens on each of 4 plates. Arrange orange slices and bell pepper strips over greens.
8. Drizzle 3 tablespoons orange juice mixture over each serving. Arrange sliced chicken over greens.
9. Drizzle each serving with 1 teaspoon of orange juice mixture from pan.