Asian Salad With Tangy Orange Dressing |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This is such an easy recipe to make. I buy precooked Tyson chicken tenders and slice them but you can go meatless on this one as well. To save time you can use ready to use bagged salad. The dressing is sweet and tangy and you can even use it as a marinade for poultry on the grill. Ingredients:
1 box of tyson chicken tenders |
2 cups of baby spinach (washed, dried, and drained) |
2 cups of romaine lettuce (washed, dried, drained and chopped) |
2 cups of arugula (washed, dried, drained, and chopped) |
2 cups of shred carrots |
1 red pepper seeded and thinly sliced |
1 english cucumber (peeled and sliced) |
1 cup of button mushroom slices (canned works well also) |
1 cup of snow pea pods |
1 can of water chesnut slices (drained) |
1/2 cup of soy sauce |
1/2 cup of evoo |
1/2 cup of orange marmalade |
2 tsp of white wine vinegar |
1 tsp of garlic powder |
1/2 cup of slivered almonds |
1/2 cup of crispy chow mein noodles |
salt and pepper to taste |
Directions:
1. Prepare chicken tenders according to package directions. When they are done, slice into bite sized pieces.
2. In a medium bowl combine soy sauce, EVOO, marmalade, vinegar and garlic powder and salt and pepper. Wisk together well.
3. In a large salad bowl combine greens and other veggies.
4. Add in chicken tenders and dressing. Toss well.
5. Sprinkle with almonds and chow mein noodles. Serve.
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