Pour Aquatica wild rice with 2 cups of hot water and simmer covered for 55-60 minutes until the liquid is completely absorbed.
Fry chicken breasts on both sides in vegetable oil until golden brown, cut into thin slices.
Peel oranges and all films, cut the pulp into cubes. Coarsely chop Chinese cabbage and pickled peppers.
In a large bowl, combine wild rice, cabbage, chicken, oranges, pickled peppers, peas, greens and cashews. Salt and pepper.
Peel the garlic, chop and mix with the rest of the dressing ingredients.
Drizzle salad and serve immediately.