Orient Express Chicken Salad |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This always-popular salad makes use of lots of convenience items, but itâs still healthy and nutritious. I created it one Motherâs Day and received rave reviews. Itâs perfect for a fancy lunch and comes together in no time flat! âSara Dziadosz, Olathe, Kansas Ingredients:
4 boneless skinless chicken breast halves (4 ounces each) |
1 cup sesame ginger marinade |
1/2 cup balsamic vinaigrette |
2 tablespoons brown sugar |
1 tablespoon reduced-sodium soy sauce |
1/2 teaspoon ground ginger |
1/4 teaspoon crushed red pepper flakes, optional |
1 package (5 ounces) spring mix salad greens |
1 cup chow mein noodles |
1/2 cup sliced green onions |
1/2 cup shredded parmesan cheese |
1/3 cup dried cranberries |
1 tablespoon sesame seeds, toasted |
1 can (11 ounces) mandarin oranges, drained |
1/4 cup slivered almonds, toasted |
Directions:
1. Place chicken in a large resealable plastic bag; add marinade. Seal bag and turn to coat; refrigerate for at least 30 minutes. For dressing, in a small bowl, whisk the vinaigrette, brown sugar, soy sauce, ginger and red pepper flakes if desired. Cover and refrigerate until serving.
2. Drain and discard marinade. Grill chicken, covered, over indirect medium heat or broil 4 in. from the heat for 5-6 minutes on each side or until a meat thermometer reads 170°.
3. In a large bowl, toss the salad greens, noodles, onions, cheese, cranberries and sesame seeds. Divide among four plates. Top with oranges and almonds. Cut chicken into diagonal slices; arrange over each salad. Serve with dressing. Yield: 4 servings.
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