Orient Express Chicken Salad |
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Prep Time: 50 Minutes Cook Time: 10 Minutes |
Ready In: 60 Minutes Servings: 4 |
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In response to a thread asking for a close clone to the marinade of the McDonald's Asian salad, I ran across this recipe in one of my cooking magazines. I have not tired this yet so I don't know how close it is. The ingredients seem similar and the photo to accompany it looked similar. When I make this and photograph it, I will post that as well unless one of our great chefs get to it before me. :) Prep time includes marinading. Ingredients:
4 (4 ounce) boneless skinless chicken breast halves (4 oz each) |
1 cup sesame and ginger marinade |
1/2 cup balsamic vinaigrette |
2 tablespoons brown sugar |
1 tablespoon reduced sodium soy sauce |
1/2 teaspoon ground ginger |
1/4 teaspoon crushed red pepper flakes (optional) |
1 (5 ounce) package mixed baby lettuces and spring greens |
1 cup chow mein noodles |
1/2 cup green onion |
1/2 cup parmesan cheese |
1/3 cup dried cranberries |
1 tablespoon sesame seeds |
1 (11 ounce) can mandarin oranges, drained |
1/4 cup slivered almonds, toasted |
Directions:
1. Place chicken and marinade in a plastic bag. Seal bag and refrigerate for 30 minutes.
2. In a small bowl, whisk the next five ingredients for dressing. Refrigerate.
3. Discard marinade. Broil chicken 4 inches from heat for 10-12 minutes or until juices run clear. Slice and set aside.
4. In a bowl, toss the next six ingredients. Divide among plates. Top with oranges, almonds and chicken.
5. Serve with dressing.
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