Mandarin Chicken Salad

• FOR THE SALAD:
• 1 pound Boneless Skinless Chicken Tenders
• 1 Tablespoon Sesame Oil
• 1 Tablespoon Olive Oil
• 1 teaspoon Chinese Five Spice
• 1 teaspoon Garlic Powder
• 1 teaspoon Lawry's Seasoned Salt
• 5 ounces, weight Baby Spinach
• 1 bunch Scallions, Green Only, Thinly Sliced
• 1 can (15 Oz. Size) Mandarin Oranges, Drained
• 1 cup Dry Roasted Peanuts, Roughly Chopped
• 1 Tablespoon Fresh Cilantro, Roughly Chopped
• FOR THE DRESSING:
• 3 Tablespoons Low Sodium Soy Sauce
• 1 Tablespoon Whole Grain Mustard
• 1 Tablespoon Sesame Oil
• 1 Tablespoon Rice Wine Vinegar
• 1 clove Garlic, Grated
• 1/2 teaspoons Freshly Grated Ginger
• 1 pinch Salt
• 1 cup Olive Oil

1. First, prepare the chicken. Preheat oven to 350u0b0F and line a sheet tray with a silicone mat. Combine the chicken, sesame oil, olive oil, Chinese five spice, garlic powder, and Lawry's seasoned salt together in a zip top bag. Mush it all together well so that the chicken gets coated. Then lay it out on the sheet tray in a single layer and bake the chicken for 25 minutes. While it bakes assemble the rest of the salad. Simply toss the rest of the ingredients together in a large salad bowl.
2. Make the dressing as well at this point. Wrap a bowl in a cold, wet towel to help it emulsify. Whisk the soy sauce, mustard, sesame oil, vinegar, garlic, ginger and salt together well in the bowl. Then slowly pour in the olive oil while you keep whisking until it is a gorgeous dressing. If it settles just stir it more to make it uniform again. Take the cooked chicken and dice it up into small chunks. Then toss the chicken and dressing with the rest of the salad and serve it immediately! Enjoy!

salad, chicken tenders, sesame oil, olive oil, spice, garlic, salt, spinach, scallions, oranges, peanuts, fresh cilantro, dressing, soy sauce, grain mustard, sesame oil, rice, clove garlic, freshly grated ginger, salt, olive oil

Taken from tastykitchen.com/recipes/salads/mandarin-chicken-salad/ (may not work)