The main flavor profile in this salad dressing is wasabi. Now if you’re a little timid with wasabi then start with about half as much as the recipe states. The wasabi in the tube (which I used) is less aggressive than wasabi paste you make yourself. I say just go for it. The wasabi marries perfectly with the saltiness of the soy sauce
WASABI SESAME DRESSING:
1/4 cup olive oil
3 tablespoons soy sauce
2 tablespoons brown sugar
2 tablespoons white wine vinegar
1 teaspoon sesame oil
2 garlic cloves, minced
1 teaspoon wasabi paste
salt and freshly ground pepper
CHICKEN, SPINACH, ORANGE & CASHEW SALAD
2 skinless, boneless breasts (about 12 oz/340g total weight)
6 cups baby spinach leaves
2 oranges, segmented*
1 sweet red pepper (capsicum), thinly sliced**
1/2 small red onion, thinly sliced
1 to 2 small cucumbers, thinly slice
1/4 cup roasted cashews
To make the dressing: Combine all ingredients in a small jar with a tight-fitting lid; shake well to combine.
To make the salad: Cut each chicken breast in half horizontally; place in re-sealable bag. Add half the dressing. Turn to thoroughly coat chicken. If time permits, refrigerate 1 hour.
Preheat barbecue to medium-high heat. Cook chicken on greased barbecue rack for 3 to 4 minutes per side depending on thickness of chicken. Let stand 10 minutes before cutting into thin strips.
Arrange spinach leaves, orange segments, red pepper, onion and cucumber on serving plates. Arrange chicken on top; drizzle with dressing.
Sprinkle with cashews. Serves 2 to 3.