Mandarin Tossed Chicken Salad With Cashew Dressing For 1 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:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water.
• In large bowl, combine brown sugar, salad dressing, lemon juice, vinegar and salt. Toss dressing mixture with cooked pasta, celery, green pepper, onion and chicken. Chill until ready to serve. Mix in cashews just before serving.

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:

• In a large salad bowl, combine the lettuces, oranges, green pepper, celery and onion. , In a small bowl, combine oil, honey, mustard, lime zest, paprika, salt and pepper. Drizzle over salad. Add cashews; toss to coat.

Steps:

• Combine first 6 ingredients, stirring well with a whisk.
• Combine lettuce and remaining ingredients in a large bowl. Drizzle dressing over salad; toss gently to coat.

Steps:

• Fire up the WOK and chow the chicken chunks until cooked through and set aside.
• Remember this time it will have no additional cooking.
• If you have cooked chicken use it.
• A Woolfe Tip, when B&Schicken breasts are cheap, I chunk, WOK, and vac-bag freeze for later use.
• Put all the dressing ingredients in a blender or small food processor and ZAP until blended.
• I throw the cashews in as is, as I buy the pieces it's a lot cheaper that way.
• You can do both the Chicken and dressing ahead of time.
• Tear up the greens into a bowl.
• Add the orange segments and cooled chicken.
• Toss with the dressing.
• I had this with some torn off bread.

Steps:

• Remove the skin from the chicken and discard, then shred the meat from the bones. Discard the carcass (or freeze for stock or soup another time, see right).
• Drain the mandarin segments over a bowl to catch the juice, then whisk together with the sesame oil and vinegar. If you're using xanthan gum, put this in a bowl and, using a small sauce whisk, whisk in 1 tsp of the dressing at a time until you have a smooth, runny paste, then whisk in the remaining dressing.
• Layer the shredded chicken, mandarin segments, red onion, pepper, cabbage, salad leaves and sesame seeds in a big salad bowl or on a platter. Pour over the dressing, toss to combine then serve.