Grilled Chicken Salad

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Self Magazine

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Ingredients

1/4 cup fresh orange juice

1 tablespoon canola oil

1 teaspoon low-sodium soy sauce

1/2 teaspoon grated orange peel

1/2 teaspoon grated ginger

2 skinless, boneless chicken breasts (4 oz each), fat trimmed

1 bag (10 oz) frozen edamame, shelled

1/2 cup julienned red onion

1/4 cup cored, seeded and julienned orange or yellow bell peppers

2 medium navel oranges, peeled, halved and sliced

3 tablespoons rice vinegar

2 tablespoons canola oil

1 teaspoon soy sauce

1/2 teaspoon fish sauce

1/2 cup fresh cilantro, chopped

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