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Orient Express Chicken Salad

 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.


  • 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,

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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.