Ginger Soy Chicken Salad

4 chicken breasts
Mixed greens
2 carrots (peeled and julienned)
1 cucumber (sliced thin)
8 oz shiitake mushrooms (roasted and cooled)
2 Tbsp sesame seeds (toasted)
1/3 c peanuts (toasted and chopped)

Marinade

2 Tbsp ginger (grated)
1/3 c soy sauce
1 handful cilantro
1/4 c brown sugar
1 c water
1/2 shallot
Juice of 1/2 lime

Dressing

1 tsp Dijon mustard
2 tsp sugar
Juice from 1/2 a lime
2 Tbsp mayo
2 tsp Siracha
1/2 shallot, minced
1/4 c cilantro (rough chop)
¼ c basil (rough chop)
1 tsp sesame oil
1 Tbsp soy sauce
1 tsp orange zest
1/4 c orange juice
2 Tbsp canola oil
Salt to taste

Method

Bring all ingredients for the marinade except the lime juice to a boil. Shut off heat and allow to cool to room temperature. Add the lime juice and submerge the chicken breast for at least four hours in the marinade (overnight is recommended).

Meanwhile, roast your mushrooms in a 400-degree oven for 10 minutes, toast the sesame seeds and peanuts in a 350-degree oven for six to seven minutes or until lightly browned.

Cut the carrots and cucumbers, and whisk together all ingredients for the dressing. Once the chicken has marinated long enough, remove from the marinade, pat it dry, and bake in a 350-degree oven for 10 minutes. Remove and allow to rest at room temperature for five minutes while you assemble the salad, slice thin, and plate as shown. Enjoy!