Chicken ‘N Mandarin Salad

• 1/2 Leek, Chopped
• 1 pound Boneless, Skinless Chicken
• Olive Oil, For Cooking Chicken And Leeks
• 2 Tablespoons General Tsao Stir Fry Sauce
• 2 Tablespoons Roasted Garlic And Shallot Drizzle Oil
• 1 package (5 Oz. Size) Artisan Lettuce
• 2 Tablespoons Basil Infused Olive Oil
• 1/2 jars (24 Oz. Jar) Mandarin Oranges

1. Cut up leeks.
2. Cut up chicken. I bought fillets so I really did not need to cut them. I just broke them up in the pan as they cooked.
3. Cook your chicken in a nice olive oil with your leeks. Cook over medium heat, stirring often.
4. Once chicken begins to brown slightly, add your General Tsao stir fry sauce (any stir fry sauce is good). Cook for about a minute or two, then add your roasted garlic and shallot drizzle oil. You could use minced garlic if you have no oil.
5. Continue cooking until browned to your liking.
6. Meanwhile, wash your lettuce and place on plates or in bowls. Should you use a bowl, the lettuce should fill it 3/4 full. Drizzle basil-infused olive oil over lettuce.
7. Drain juice from mandarin orange slices.
8. Once chicken is done, place on a plate or bowl over the lettuce.
9. Now add mandarin oranges on top.
10. Serve and enjoy.

chicken, olive oil, general, garlic, artisan lettuce, basil, oranges

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