Chicken Mandarin Salad Recipes

Steps:

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

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:

• 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:

• 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:

• Heat oven to 425°F. Spray cookie sheet with cooking spray. Place Bisquick mix, sesame seed and ginger in 1-gallon resealable plastic food-storage bag; mix well. In small bowl, mix teriyaki sauce and oil. Coat chicken pieces with oil mixture.
• Shake about 6 chicken pieces at a time in bag of Bisquick mixture until coated. Shake off any extra mixture. Place chicken pieces in single layer on cookie sheet.
• Bake 10 to 15 minutes or until chicken is no longer pink in center. Cool 5 minutes.
• Meanwhile, in large bowl, mix salad mix, orange segments and pea pods. Top with warm chicken pieces and drizzle with dressing; toss to coat.

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:

• 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.

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 large bowl, mix the first 11 ingredients.
• Mix well and refrigerate until serving.
• Spoon salad on lettuce lined plates.
• Sprinkle with noodles.