| | Directions | | In a bowl, whisk together the marinade ingredients and pour over the chicken. Marinate, covered, for at least 3 hours or overnight in the refrigerator. Grill chicken on a well-oiled grill over hot coals or under a broiler, turning the pieces until just cooked through, about 4-5 minutes per side. Discard any leftover marinade. Cut chicken into bite-sized strips and place in a large bowl. Using a food processor, puree the dressing ingredients until smooth; pour over the chicken. Add onion rings, snap peas and cranberries. Season with pepper. Toss to blend. Add the arugula and toss lightly. |
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| Ingredients | | - |  | MARINADE: |
| - | | 1 tablespoon Asian Sesame oil |
| - | | 1 1/2 tablespoons soy sauce |
| - | | 1 1/2 tablespoons lemon juice |
| - | | 1/2 teaspoon dried red-pepper flakes |
| - | | 1 teaspoon Dijon mustard |
| - | | 1/4 cup dry white wine |
| - | | 1 clove garlic, minced |
| - | | 3 pounds chicken breast, boneless, skinless |
| - | | DRESSING: |
| - | | 1 clove garlic |
| - | | 1 tablespoon Asian Sesame oil |
| - | | 2 tablespoons soy sauce |
| - | | 2 tablespoons sherry vinegar |
| - | | 1/3 cup olive oil |
| - | | SALAD: |
| - | | 1/2 cup red onion, thinly sliced rings |
| - | | 1 1/2 cups sugar snap peas |
| - | | 1/4 cup dried cranberries |
| - | | 1/2 teaspoon freshly ground black pepper |
| - | | 1 bunch fresh arugula leaves |
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