Friday, March 18, 2011

Chicken Spinach Mandarin Salad

This was a great salad and easy to make. We used leftover grilled chicken. We didn't have croutons, so used some slivered almonds instead for some crunch. Kathleen said "where are the mandarin oranges in the mandarin salad?" We added 1 small can of mandarin oranges and did not add mushrooms since I am the only one that eats them!

Chicken Spinach Mandarin Salad
4 bunches fresh spinach
2 tbsp. sesame seeds
1 1/2 c. shredded cooked chicken breast meat, chilled
2 c. cherry tomatoes
1 c. thinly sliced radishes
1/2 lb. fresh mushrooms, sliced
1/2 lb. bacon, fried, crumbled
1 c. toasted croutons
salt to taste

Mandarin Dressing
2 tbsp. soy sauce
2 tbsp. rice wine vinegar
1 tbsp. sesame oil
3 tbsp. salad oil
1 tsp. granulated sugar
1/8 tsp. black pepper
1 tsp. sesame seeds

To prepare dressing, in a bowl, combine all ingredients. Blend well. Set aside to blend flavors. Wash spinach leaves. Drain. Remove stems. Chill until ready to use.

In a small skillet, toast sesame seeds over medium heat for 3 to 4 minutes until golden brown. Set aside. Place spinach in large wooden bowl. Top with chicken, tomatoes, radishes, mushrooms, bacon and croutons.

Pour on dressing. Toss gently. Garnish with toasted sesame seeds. Serve on chilled plates. Good served with: Hot rolls or French bread. Recipe may be halved or doubled. For 8 servings, double the ingredients but use only 1 1/2 times the dressing.
Serves 4

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