Grilled Chicken Mandarin Salad with Sweet-and-Sour Dressing

• 1/4 cup (50 mL) vegetable oil
• 2 tbsp (25 mL) granulated sugar
• 2 tbsp (25 mL) white vinegar
• 2 tbsp (25 mL) snipped fresh parsley
• 1/4 tsp (1 mL) salt
• Pinch freshly ground black pepper
• 2 to 3 drops hot pepper sauce
• 6 oz (175 g) baby spinach (see Notes)
• 1 cup (250 mL) sliced celery
• 1/4 cup (50 mL) thinly sliced green onions
• 1 can (10 oz/284 mL) mandarin orange segments, drained
• 4 chicken breasts, grilled, cut into 1/4-inch (0.5 cm) strips
• Caramelized Almonds

1. Sweet-and-Sour Dressing: In a small bowl, whisk together oil, sugar, vinegar, parsley, salt, pepper and hot pepper sauce.
2. Set aside for at least 1 hour.
3. Refrigerate for up to 3 weeks.
4. Salad: In a salad bowl, toss together spinach, celery, green onions and mandarin orange segments.
5. Pour dressing over the salad and toss lightly.
6. Top with grilled chicken strips and sprinkle with Caramelized Almonds.
7. Variations:
8. Double the dressing recipe and use half to marinate the raw chicken for at least 30 minutes in the refrigerator before grilling.
9. Be sure to drain the chicken and discard the marinade.
10. To make this a warm salad, heat the dressing to just below boiling before pouring it over that salad topped with freshly grilled chicken.
11. Perfect during cool weather.

vegetable oil, sugar, white vinegar, parsley, salt, freshly ground black pepper, pepper sauce, baby spinach, celery, green onions, orange segments, chicken breasts

Taken from www.cookstr.com/recipes/grilled-chicken-mandarin-salad-with-sweet-and-sour-dressing (may not work)