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