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Oriental Chicken Salad




Source of Recipe


My Original






Recipe Introduction


I created this recipe based on a salad I had at a restaurant. My mom gave me the recipe for the dressing.





List of Ingredients



• 1 lb boneless skinless chicken breast
  
• 1-2 bags salad mix ( I like Very Veggie)
  
• 1 can mandarin orange segments
  
• 1 can pineapple chunks or tidbits
  
• 1 can sliced water chestnuts
  
• 1 red pepper, sliced
  
• 1 bunch green onions, sliced
  
• chow mein or rice noodles
  
• Maggie Gins Stir Fry Sauce or Teriyaki sauce for marinating
  
• Dressing
  
• 4 tbsp sugar
  
• 3 tbsp apple cider vinegar
  
• 2 tbsp vegetable oil
  
• 1 tsp salt
  
• 1/2 tsp black pepper
  






Instructions



1. Marinate chicken breasts in Maggie Gins ( or whatever oriental marinade you prefer)overnight if possible.
   
2. Heat 1 tbsp vegetable oil in a skillet and cook the chicken breasts until done.
   
3. While chicken cooks, divide lettuce between 4 bowls. Divide the oranges, pineapple, waterchestnuts, red pepper and green onion evenly over the salads ( use as much or as little as you wish).
   
4. When chicken is cooked, slice it into strips and divide evenly over salads and sprinkle with the noodles.
   
5. Mix dressing ingredients in a shaker and shake well. Pour desired amount over salads.
   






Final Comments


If you wish, chicken can be pre-cooked and refrigerated prior to assembling the salads. I like to take the components to work and assemble at lunch time. You can personalize the amounts of each ingredient on each persons salad.