Mandarin Orange Chicken Salad

Yes, another one. This recipe gets a flavor pop by marinating the chicken in a tart mustardy sauce.

• Ready In: 1 hr 30 mins
• Serves: 4

Ingredients

• 1 1⁄2 cups white vinegar
• 1  tablespoon lemon juice
• 2  tablespoons Dijon mustard
• 1  garlic clove, minced
• 1⁄4 teaspoon black pepper
• 2  tablespoons fresh tarragon or 1  tablespoon dried tarragon
• 2⁄3 cup  vegetable oil
• 4 (4 ounce)  boneless skinless chicken breasts
• 8  large fresh spinach leaves
• 16  unsweetened mandarin orange segments
• 4  green onions, tops included, finely chopped

Directions

1. Marinade: In a large resealable plastic bag, mix vinegar, lemon juice, mustard, garlic, pepper, tarragon and oil. Remove and reserve 1/2 cup for dressing the final salad.
2. Slice chicken into strips about 2-inches long. (Chicken that is partially frozen is easier to slice). Add chicken pieces to marinade in the bag; seal and refrigerate for 1 hour.
3. Meanwhile, wash and thoroughly dry spinach leaves. Line 4 salad plates with leaves and refrigerate until ready to serve.
4. Drain mandarin oranges and chill segments.
5. Coat a nonstick skillet with cooking spray. Remove chicken from marinade (discard marinade) and add to the skillet.Saute chicken strips for 7-10 minutes, until chicken is cooked through.
6. Assembly: divide chicken equally among 4 spinach lined plates. Top each plate with 4 orange segments and 1/4 of the green onions. Drizzle each plate with 2 tablespoons of the reserved marinade/dressing.
7. Serve immediately.