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Salad:
4 chicken breast halves (about 6-oz each)
24 ounces mixed red-leaf romaine and romaine hearts, washed and sliced
1 cup sliced celery
1 to 1 1/2 cups drained canned mandarin oranges in light syrup
1/2 cup slivered or sliced almonds, roasted until fragrant
1 cup crisp rice noodles or chow mein noodles
1/4 cup sliced green onions
1 Tablespoon sesame seeds
Sliced cucumbers for garnish
Mandarin Dressing:
1 cup mayonnaise
1 1/2 Tablespoons granulated sugar
1 1/2 Tablespoons balsamic vinegar
3 Tablespoons hoisin sauce
2 1/2 teaspoons sesame oil
1 teaspoon soy sauce
Grill chicken breasts until done and slice into strips.
Just before serving, combine lettuces, tossing well in
large serving bowl. Divide greens among serving plates.
Attractively layer celery, chicken, oranges and almonds
over greens. Top with noodles and green onions.
Sprinkle sesame seeds over top of salad and garnish plate
with sliced cucumbers.
Combine all dressing ingredients and mix well. Makes 1 1/2 cups.
Serve dressing on side, about 4 ounces per main dish serving.
Refrigerate any unused dressing.
Makes 4 main dish servings or 8 to 10 side-dish servings.
Source: Milwaukee Journal Sentinel newspaper, September 17, 2003
4 chicken breast halves (about 6-oz each)
24 ounces mixed red-leaf romaine and romaine hearts, washed and sliced
1 cup sliced celery
1 to 1 1/2 cups drained canned mandarin oranges in light syrup
1/2 cup slivered or sliced almonds, roasted until fragrant
1 cup crisp rice noodles or chow mein noodles
1/4 cup sliced green onions
1 Tablespoon sesame seeds
Sliced cucumbers for garnish
Mandarin Dressing:
1 cup mayonnaise
1 1/2 Tablespoons granulated sugar
1 1/2 Tablespoons balsamic vinegar
3 Tablespoons hoisin sauce
2 1/2 teaspoons sesame oil
1 teaspoon soy sauce
Grill chicken breasts until done and slice into strips.
Just before serving, combine lettuces, tossing well in
large serving bowl. Divide greens among serving plates.
Attractively layer celery, chicken, oranges and almonds
over greens. Top with noodles and green onions.
Sprinkle sesame seeds over top of salad and garnish plate
with sliced cucumbers.
Combine all dressing ingredients and mix well. Makes 1 1/2 cups.
Serve dressing on side, about 4 ounces per main dish serving.
Refrigerate any unused dressing.
Makes 4 main dish servings or 8 to 10 side-dish servings.
Source: Milwaukee Journal Sentinel newspaper, September 17, 2003