Mandarin Orange Chicken Salad |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 4 |
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Yes, another one. This recipe gets a flavor pop by marinating the chicken in a tart mustardy sauce. Ingredients:
1 1/2 cups white vinegar |
1 tablespoon lemon juice |
2 tablespoons dijon mustard |
1 garlic clove, minced |
1/4 teaspoon black pepper |
2 tablespoons fresh tarragon or 1 tablespoon dried tarragon |
2/3 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 |
Directions:
1. Marinade: In a large resealable plastic bag, mix vinegar, lemon juice, mustard, garlic, pepper, tarragon and oil. Remove and reserve 1/2 cup for dressing the final salad.
2. Slice chicken into strips about 2-inches long. (Chicken that is partially frozen is easier to slice). Add chicken pieces to marinade in the bag; seal and refrigerate for 1 hour.
3. Meanwhile, wash and thoroughly dry spinach leaves. Line 4 salad plates with leaves and refrigerate until ready to serve.
4. Drain mandarin oranges and chill segments.
5. Coat a nonstick skillet with cooking spray. Remove chicken from marinade (discard marinade) and add to the skillet.Saute chicken strips for 7-10 minutes, until chicken is cooked through.
6. Assembly: divide chicken equally among 4 spinach lined plates. Top each plate with 4 orange segments and 1/4 of the green onions. Drizzle each plate with 2 tablespoons of the reserved marinade/dressing.
7. Serve immediately.
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