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Chinese Chicken Salad

wonderful dressing for a good salad
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Ingredients Method

Ingredients
  

Salad
  • 1 can mandarin oranges (11 oz can)
  • 4 cups romaine lettuce (torn)
  • 4 cups iceberg lettuce (torn)
  • 1 bunch cilantro (chopped)
  • 1 avocado (diced side)
  • ⅓ cup cashews (side)
  • ½ cup chow mein (side)
  • mushrooms (sliced fried side)
  • bean sprouts (fresh best - canned okay - side)
Dressing
  • ⅓ cup rice vinegar
  • 2 cloves garlic (minced)
  • 1 tsp soy sauce
  • 1 tsp sesame oil
Chicken and Glaze
  • 4 breast chicken breast (skinless - 1 lb)
  • 3 tbsp honey
  • 2 tbsp soy sauce
  • 1 ½ tsp sesame oil

Method
 

NIGHT BEFORE
  1. Mix salad dressing ingredients and stir vigorously.
    I usually do 3x or 4x of the dressing and store in the frig cause I like it on other things.
    That garlic needs time to get the love of the salad dressing or it's over powering and crunchy.
  2. Slice chicken into bite size pieces and poach in water.
    Note: I bake, 350 degrees, 45 minutes, on a wire rack and then cut into bite sized pieces.
    Combine glaze ingredients and drizzle over chicken (while the chicken is hot/warm).
    Mix chicken and glaze thoroughly and cool in refrigerator.
SERVING
  1. DRAIN mandarin oranges
  2. COMBINE salad ingredients
  3. SERVE with everything "on the side"
ORIGINS OF RECIPE
  1. This is a recipe from my mother in law (Carol - great lady) from around the time Kate and I first met.