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Orient Express Chicken Salad

This always-popular salad makes use of lots of convenience items, but it’s still healthy and nutritious. I created it one Mother’s Day and received rave reviews. It’s perfect for a fancy lunch and comes together in no time flat! –Sara Dziadosz, Olathe, Kansas

4 ServingsPrep: 25 min. + marinating Grill: 10 min.

Ingredients

4 boneless skinless chicken breast halves (4 ounces each)
1 cup sesame 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 package (5 ounces) spring mix salad greens
1 cup chow mein noodles
1/2 cup sliced green onions
1/2 cup shredded Parmesan cheese
1/3 cup dried cranberries
1 tablespoon sesame seeds, toasted
1 can (11 ounces) mandarin oranges, drained
1/4 cup slivered almonds, toasted

Directions

Place chicken in a large resealable plastic bag; add marinade. Seal
bag and turn to coat; refrigerate for at least 30 minutes. For
dressing, in a small bowl, whisk the vinaigrette, brown sugar, soy
sauce, ginger and red pepper flakes if desired. Cover and
refrigerate until serving.
Drain and discard marinade. Grill chicken, covered, over indirect
medium heat or broil 4 in. from the heat for 5-6 minutes on each
side or until a meat thermometer reads 170°.
In a large bowl, toss the salad greens, noodles, onions, cheese,

2 of 2

Orient Express Chicken Salad (continued)

Directions (continued)

cranberries and sesame seeds. Divide among four plates. Top with
oranges and almonds. Cut chicken into diagonal slices; arrange over
each salad. Serve with dressing. Yield: 4 servings.

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.