Mandarin Chicken Salad With Orange Juice Dressing Recipes

Steps:

• 1. For dressing, place together the oil, vinegar, orange juice, Mrs. Dash® Original Blend, mustard and honey in jar with tight-fitting lid.
• 2. Cover and shake to mix well; set aside.
• 3. Combine stock with chicken and celery in medium bowl.
• 4. Pour dressing over chicken mixture; toss to mix well.
• 5. Cover and chill for 3 to 4 hours or overnight.
• 6. Add orange segments and almonds; toss gently before serving.
• *Chef's hint: Add a small handful of your favorite salad greens to enhance this flavorful preparation.

Steps:

• In a shallow dish, combine chicken and teriyaki sauce. Cover and refrigerate 1-2 hours. , Drain and discard marinade. In a large nonstick skillet, heat oil over medium-high heat. Add chicken; cook and stir until no longer pink, 5-7 minutes. Refrigerate until chilled., In a large bowl, combine salad greens, chicken, oranges, carrot, almonds and onions. In a jar with a tight-fitting lid, combine dressing ingredients; shake well. Drizzle over salad; toss to coat.

Steps:

• Mix dressing and toss with salad.
• Serve at once.

Steps:

• Preheat oven to 425 degrees. Spray a cookie sheet with cooking spray. Combine Bisquick mix, sesame seed and ginger in a one gallon resealable plastic food-storage bag; mix well and set aside. In a small mixing bowl, mix together teriyaki sauce and oil. Coat well the chicken pieces with oil mixture.
• Place 6 chicken pieces at a time in bag of Bisquick mixture and shake until coated. Before placing on cookie sheet, shake off extra coating. Place chicken pieces in single layer on cookie sheet that has been sprayed with cooking spray. Bake approximately 10-15 minutes or until chicken is no longer pink. Let cool for 5 minutes.
• In large mixing bowl, combine salad mix, orange segments and pea pods. Arrange warm chicken pieces on salad, drizzle with dressing, and toss to coat.

Steps:

• Mix the first 6 ingredients together.
• Chill.
• Mix the dressing ingredients together and chill.
• Serve on lettuce leaves.
• Decorate with fruit around the edges.
• Spoon salad dressing over the salad mixture when served.

Steps:

• To make the dressing, whisk together the ginger root, rice vinegar, orange juice, vegetable oil, sesame oil, soup mix, sugar, and garlic until well blended. Cover, and refrigerate until needed.
• Bring a large pot of lightly salted water to a boil. Add the bowtie pasta and cook for 8 to 10 minutes or until al dente; drain, and rinse under cold water. Place pasta in a large bowl.
• To make the salad, toss the cucumber, bell pepper, onion, tomatoes, carrot, spinach, mandarin oranges, chicken, and almonds with the pasta. Pour the dressing over the salad mixture, and toss again to coat evenly. Serve immediately.

Steps:

• I recommend baked chicken for the salad. Heat oven to 350 degrees - sprinkle chicken with salt and pepper, then after it's cooled a bit, chop chicken and sprinkle with olive oil (if I have chicken with skin, I skip the oil). Bake until done then after it's cooled a bit, chop chicken.
• After you have cooked the chicken, combine the first 5 ingredients; stir well. Cover and chill.
• Add mayonnaise, grapes, oranges, and almonds to chicken mixture; toss well. Serve on lettuce. Garnish with additional orange slices and grape clusters, if desired. Yield: 6 servings.

Steps:

• Combine chicken, onion, salt, lemon and celery and refrigerate for several hours.
• At serving time, toss chicken carefully with grapes, oranges, almonds and mayonnaise.

Steps:

• In a skillet, combine chicken, water, vinegar, brown sugar, 1 tablespoon oil, soy sauce and bouillon. Cook and stir over medium heat for 15-20 minutes or until chicken is tender and liquid has evaporated. , Meanwhile, for dressing, whisk mayonnaise, honey, lemon juice, parsley, mustard, onion and remaining oil until blended. Arrange salad greens on a platter. Top with oranges, chicken mixture and chow mein noodles. Sprinkle with green onion and almonds. Serve with dressing.