Here is a picture taken at the cafe of a customer favorite that debuted one hot day in June. The combination of flavors is a knock-out! The bright colors and beautiful presentation make this salad almost too lovely to eat, but don’t let that stop you! Serves 6

3 medium oranges, supremed, (segments cut away from the membrane) save the juices by prepping over a large bow., you will need 1/4 cup juice

1/4 cup rice wine vinegar

1/4 cup soy sauce

3 Tablespoons grated ginger root, packed

1/4 cup sugar

3 Tablespoons Asian chili-garlic sauce

3 Tablespoons vegetable oil

2 Tablespoons toasted sesame oil

2 pounds boneless, skinless chicken breast, trimmed

3 cups sliced Romaine lettuce

6 cups thinly-sliced Napa cabbage

2 large red bell peppers, stemmed, seeded, and cut into 2"matchsticks

1 cup fresh cilantro leaves, washed and dried

1 cup cashews, chopped

6 scallions, sliced thin on the diagonal

Combine orange juice, vinegar, soy sauce, ginger, sugar, and chili-garlic sauce in a bowl; transfer 1/2 cup to a large pan or skillet (to cook chicken in).

Slowly whisk the vegetable oil and sesame oil into remaining orange juice mixture to make vinaigrette; set aside.

Bring orange juice mixture in the pan to a boil. Add chicken, reduce heat to medium-low, cover, and simmer until the chicken registers 160 degrees, 10-15 minutes, flipping halfway through cooking. Transfer to sheet pan and allow to rest for 10 minutes.

Meanwhile, boil pan juices until reduced to 1/4 cup; set aside. Using 2 forks, shred chicken into bite-size pieces. Off heat, add chicken, accumulated juices, and 2 T. vinaigrette to skillet. Toss to coat and let sit for 10-15 minutes. Place remaining vinaigrette into a serving container.

Toss romaine, cabbage, bell peppers, cilantro, cashews, and scallions together. Divide among 6 large plates; arrange chicken and orange sections over the top of the salad.

Garnish with additional chopped cashews and cilantro, if desired. Serve dressing on the side.