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 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
- 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, 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.
Originally published as Orient Express Chicken Salad in Quick Cooking January/February 2006, p37
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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