=== MARINADE ===
1 Tbs Asian sesame oil
1 1/2 Tbs soy sauce
Juice of 1/2 lemon
1/2 tsp dried red-pepper flakes
2 tsp Dijon mustard
1/4 cup dry white wine
1 large garlic clove, minced
3 lbs boneless skinless chicken breast halves
=== DRESSING ===
1 garlic clove
1 Tbs Asian sesame oil
2 Tbs soy sauce
2 Tbs sherry vinegar
1/3 cup olive oil
=== SALAD ===
1/2 cup thinly-sliced red onion rings
1 1/2 cups sugar snap peas
1/4 cup dried cranberries
1/2 tsp freshly-ground black pepper
1 bunch fresh arugula leaves


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 to 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.