Grapevine Pantry's Oriental Salad
Source of Recipe
Grapevine Pantry
List of Ingredients
6 to 8 boneless chicken breasts
1 cup teriyaki marinade and sauce
3 tablespoons butter, margarine or vegetable oil
1 large head iceberg lettuce, torn into bite-size pieces
1 pound fresh spinach, chopped
1 small head red cabbage, shredded
1/2 pound mushrooms, sliced
1 small red onion, sliced into rings
1 red pepper, sliced into rings
1 15-ounce can mandarin orange segments
1 cup toasted slivered almonds
1 5-ounce can chow mein noodles
Poppy seed dressing (recipe follows)Recipe
Cut chicken into 1/2-inch strips and marinate in teriyaki sauce for at least 30 minutes. When ready to cook, heat butter in large skillet. Add chicken strips and cook until done, 12 to 15 minutes. Set aside.
While chicken is cooking, clean and prepare lettuce, spinach, red cabbage, mushrooms, red onion and red pepper. Layer in a large salad bowl or distribute among serving plates. Top with mandarin orange segments, almonds, chow mein noodles and cooked chicken. Serve with poppy seed dressing.
Makes 6 to 8 servings.
Grapevine Pantry's poppy seed dressing
1/2 cup vinegar
1 cup sugar
1 1/2 teaspoons Dijon mustard
2 cups vegetable oil
2 tablespoons poppy seeds
Combine vinegar, sugar and mustard in container of electric blender. Process on low while gradually adding oil. After thoroughly blending, add poppy seeds and stir until mixed through. Chill.
Makes 2 1/2 to 3 cups.
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