Recipe by Kittencal@recipezazz
This is a wonderful salad to serve for a luncheon get-together...and quite easy to make. Your company will be so impressed with this delicious salad. The dressing can be made a day ahead, and also can be doubled, for more dressing
Top Review by Swan Valley Tammi
This was awesome!! I made it for our church ladies annual salad supper last night and it was the only salad completely cleaned out!!! I only had iceberg lettuce, but I think a darker lettuce would have been prettier. I tossed everything together and it did get a little soggy, but the flavour was still incredible. I also left out the onion flakes (didn't have any; and in the first batch of dressing, I used a bit of fresh chopped onion and it was WAY too oniony for my liking!) and processed the dressing in the blender. It was just wonderful. I could have eaten the whole bowl myself!!
- 1 lb boneless chicken breast, cut into 1/2 inch cubes
- 1⁄2 cup water
- 1⁄3 cup vinegar
- 3 tablespoons brown sugar
- 3 tablespoons oil, divided
- 1 tablespoon soy sauce
- 2 chicken bouillon cubes
- 1⁄3-1⁄2 cup mayonnaise
- 2 tablespoons honey
- 2 tablespoons lemon juice
- 2 teaspoons minced parsley
- 2 teaspoons ground mustard powder
- 1⁄4 teaspoon dried onion flakes
- 4 cups torn lettuce
- 1 (11 ounce) can mandarin oranges, drained
- 1 cup chow mein noodles
- 1 green onion, thinly sliced
- 2 tablespoons sliced almonds
Directions See How It's Made
- In a skillet, combine chicken, water, vinegar, brown sugar, 1 tbsp oil, soy sauce and bouillon.
- Cook, and stir over medium heat for 15-20 minutes, or until chicken is tender, and the liquid has evaporated.
- Meanwhile, for the dressing, whisk mayonnaise, honey, lemon juice, parsley, mustard powder, onion, and remaining oil until blended.
- Arrange salad greens on a platter.
- Top with mandarin oranges, chicken mixture and chow mein noodles.
- Sprinkle with green onions and almonds.
- Serve with dressing.