 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
The crispy and fruity chicken salad is refreshing served for lunch, dinner or a potluck supper—either warm or cold. For an easy change of pace, I suggest using a bottled salad dressing.—Darlene Brenden, Salem, Oregon Ingredients:
1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes |
1/2 cup water |
1/3 cup vinegar |
3 tablespoons brown sugar |
3 tablespoons vegetable oil, divided |
1 tablespoon soy sauce |
2 chicken bouillon cubes |
1/3 to 1/2 cup mayonnaise |
2 tablespoons honey |
2 tablespoons lemon juice |
2 teaspoons minced parsley |
2 teaspoons ground mustard |
1/4 teaspoon dried minced onion |
1 package (10 ounces) ready-to-serve salad or 4 cups torn lettuce |
1 can (11 ounces) mandarin oranges, drained |
1 cup chow mein noodles |
1 green onion, thinly sliced |
2 tablespoons sliced almonds |
Directions:
1. In a skillet, combine chicken, water, vinegar, brown sugar, 1 tablespoon oil, soy sauce and bouillon. Cook and stir over medium heat for 15-20 minutes or until chicken is tender and liquid has evaporated.
2. Meanwhile, for dressing, whisk mayonnaise, honey, lemon juice, parsley, mustard, onion and remaining oil until blended. Arrange salad greens on a platter. Top with oranges, chicken mixture and chow mein noodles. Sprinkle with green onion and almonds. Serve with dressing. Yield: 4 servings.
|
|