Prep 50 mins
Cook 10 mins
In response to a thread asking for a close clone to the marinade of the McDonald's Asian salad, I ran across this recipe in one of my cooking magazines. I have not tired this yet so I don't know how close it is. The ingredients seem similar and the photo to accompany it looked similar. When I make this and photograph it, I will post that as well unless one of our great chefs get to it before me. :) Prep time includes marinading.
- 4 (453.59 g) boneless skinless chicken breast halves (4 oz each)
- 236.59 ml sesame and ginger marinade
- 118.29 ml balsamic vinaigrette
- 29.58 ml brown sugar
- 14.79 ml reduced sodium soy sauce
- 2.46 ml ground ginger
- 1.23 ml crushed red pepper flakes (optional)
- 141.74 g package mixed baby lettuces and spring greens
- 236.59 ml chow mein noodles
- 118.29 ml green onion
- 118.29 ml parmesan cheese
- 78.07 ml dried cranberries
- 14.79 ml sesame seeds
- 311.84 g can mandarin oranges, drained
- 59.14 ml slivered almonds, toasted
- Place chicken and marinade in a plastic bag. Seal bag and refrigerate for 30 minutes.
- In a small bowl, whisk the next five ingredients for dressing. Refrigerate.
- Discard marinade. Broil chicken 4 inches from heat for 10-12 minutes or until juices run clear. Slice and set aside.
- In a bowl, toss the next six ingredients. Divide among plates. Top with oranges, almonds and chicken.
- Serve with dressing.
This salad was delicious. The only change I made was omitting the parmesan cheese. I took the chicken out of the freezer early in the day, thawed it lightly in the microwave, then placed it in a plastic bag with the marinade for the remainder of the day. I have never had the Asian salad at McDonald's so I can't say how close this recipe is to that. It was very delicious though and all 4 of my kids enjoyed this also. Thanks for sharing it. Prepared for Zaar Chef Alphabet Soup game, March '09.