Chinese Chicken Salad
- Ready In:
- 1hr
- Ingredients:
- 17
- Serves:
-
6
ingredients
-
Part 1
- 1⁄4 cup soy sauce
- 1⁄2 cup teriyaki sauce
- 1⁄4 cup olive oil
- 6 boneless skinless chicken breasts
-
Part 2
- 1 (4 ounce) bag sliced unsalted almonds
- 1⁄4 cup sugar
-
Part 3
- 1 head romaine lettuce
- 1 head iceberg lettuce
- 1 head red leaf lettuce
- 5 stalks celery
- 5 green onions
- 1 can mandarin orange, drained
-
Part 4
- 1⁄2 cup olive oil
- 4 teaspoons sugar
- 4 teaspoons red wine vinegar
- 1 teaspoon salt
- 1 teaspoon pepper
directions
- ----------Part 1---------.
- Chop chicken and marinate for 1 hour Drain chicken and bake for 30 minutes at 450 degrees. Set aside.
- ----------Part 2----------.
- Place almonds in a frying pan, add sugar and cook on high until sugar dissolves, stirring constantly.
- Distribute evenly over a shallow pan lined with waxed paper-freeze until crystalized.
- Remove and crunch up into small pieces.
- Set aside.
- ----------Part 3----------.
- Clean and chop lettuce.
- Place in a large bowl and add the celery that has been chopped, the onions that have been sliced and the drained oranges.
- ----------Part 4----------.
- Whisk all dressing ingredients together well-I prefer the jar method where you can just shake!
- ----------Part 5----------.
- To the lettuce mixture add the cooked cooled chicken and almonds.
- Drizzle on the dressing, toss and serve asap.
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RECIPE SUBMITTED BY
Diana Adcock
Geneseo, Illinois