Mandarin Orange Chicken Salad

• 1 12 cups white vinegar
• 1 tablespoon lemon juice
• 2 tablespoons Dijon mustard
• 1 garlic clove, minced
• 14 teaspoon black pepper
• 2 tablespoons fresh tarragon or 1 tablespoon dried tarragon
• 23 cup vegetable oil
• 4 (4 ounce) boneless skinless chicken breasts
• 8 large fresh spinach leaves
• 16 unsweetened mandarin orange segments
• 4 green onions, tops included, finely chopped

1. Marinade: In a large resealable plastic bag, mix vinegar, lemon juice, mustard, garlic, pepper, tarragon and oil.
2. Remove and reserve 1/2 cup for dressing the final salad.
3. Slice chicken into strips about 2-inches long.
4. (Chicken that is partially frozen is easier to slice).
5. Add chicken pieces to marinade in the bag; seal and refrigerate for 1 hour.
6. Meanwhile, wash and thoroughly dry spinach leaves.
7. Line 4 salad plates with leaves and refrigerate until ready to serve.
8. Drain mandarin oranges and chill segments.
9. Coat a nonstick skillet with cooking spray.
10. Remove chicken from marinade (discard marinade) and add to the skillet.Saute chicken strips for 7-10 minutes, until chicken is cooked through.
11. Assembly: divide chicken equally among 4 spinach lined plates.
12. Top each plate with 4 orange segments and 1/4 of the green onions.
13. Drizzle each plate with 2 tablespoons of the reserved marinade/dressing.
14. Serve immediately.

white vinegar, lemon juice, mustard, garlic, black pepper, tarragon, vegetable oil, chicken breasts, fresh spinach leaves, green onions

Taken from www.food.com/recipe/mandarin-orange-chicken-salad-214151 (may not work)