Mandarin Chicken Salad

This concludes my chicken recipes for Jamie P. I hope she found them to be just what she was looking for. I am sure she will impress anyone she invites to dinner.

Mandarin Chicken Salad

4 boneless, skinless chicken breasts
1 c. of any store bought teriyaki marinade (or just blend ½ c. soy sauce with ½ c. water)
1 tbs. vegetable oil
1 pkg. oriental flavor ramen noodles (optional but they give a nice crunch and only cost TWENTY CENTS or if you don’t like these, use crunchy chow mein noodles)
½ c. sliced almonds (don’t buy the weird white slivered ones that look like skinny false teeth)
1 tsp. sesame seeds
One bag of mixed greens (I always add a few handfuls of good old chopped romaine since these mixed greens look too much like weeds to me)
3 green onions, chopped
½ cucumber, sliced
8 oz. can of mandarin oranges, drained
One bottle of any ginger, sesame, teriyaki salad dressing (there are a bunch of them out there and they are all pretty good, even the low fat ones).

Marinate chicken in sauce for an hour or longer in refrigerator. When ready to serve, remove from bowl, discard marinade and grill or broil until chicken is cooked through. When slightly cooled, cut in thin slices on an angle. Meanwhile, in sauté pan using the oil, lightly brown the almonds, broken up noodles and sesame seeds. On each plate, assemble mixed greens and romaine. Add oranges, green onions, noodle mix and chicken. Top with dressing. I think you will like this one – it’s spicy and so flavorful too.

*Becky Knows Everything: I flatten the chicken breasts so they cook more evenly, but if the pounding drives you nuts, just cut them in half horizontally.


Jamie said...

I made your lemon chicken for guests that were visiting me from Alaska. They loved it! Thanks again for the serving tips too. You made my complete meal. - Jamie P.

BECKY B. said...

So glad you enjoyed the recipes Jamie. And your guests too!