Asian Grilled Chicken Salad

2 chicken breasts, split in half
4 cups assorted fresh greens
1 cucumber, halved, seeded and sliced
1 carrot, shredded
2 green onions, thin sliced
1/2 package ramen noodles, uncooked, broken
2 mandarin oranges
five spice powder, salt and pepper - to taste

Dressing:
1/2 cup light soy sauce
2 tablespoons rice wine vinegar
3 tablespoons defatted chicken broth
1 clove garlic, fine chopped
1 teaspoon fresh ginger, grated fine
1 pinch sugar
1 teaspoon toasted sesame oil

In a small bowl combine soy sauce, vinegar, broth and sugar. Whisk well until sugar is dissolved. Add garlic and ginger and mix well. Add oil and whisk until well blended. Set aside. Season chicken if desired and grill for 3 to 5 minutes on each side or until cooked through. This will go quickly since the chicken breast pieces are very thin. Set aside. In a large bowl, combine greens and add cucumber, carrots and green onion.

Whisk dressing again and drizzle over salad. Toss well so that the salad is well coated. Arrange salad on plate. Slice chicken on the diagonal and arrange artfully on the salad. Top with noodle pieces and garnish with orange sections. Serve immediately.

Serving Suggestions: This recipe can be served as a main course or an appetizer. For an appetizer just cut the portions in half. It is a really elegant dish for a summer luncheon and a beautiful addition to any dinner party. It is especially refreshing for a summer dinner.