Mandarin Orange Chicken Salad With Orange Dijon Sauce Recipes

MANDARIN ORANGE CHICKEN SALAD

Steps:

• In a shallow dish, combine chicken and teriyaki sauce. Cover and refrigerate 1-2 hours. , Drain and discard marinade. In a large nonstick skillet, heat oil over medium-high heat. Add chicken; cook and stir until no longer pink, 5-7 minutes. Refrigerate until chilled., In a large bowl, combine salad greens, chicken, oranges, carrot, almonds and onions. In a jar with a tight-fitting lid, combine dressing ingredients; shake well. Drizzle over salad; toss to coat.

MANDARIN CHICKEN SALAD

Steps:

• Mix dressing and toss with salad.
• Serve at once.

MANDARIN ORANGE CHICKEN SALAD

Steps:

• 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.
• 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.
• Meanwhile, wash and thoroughly dry spinach leaves. Line 4 salad plates with leaves and refrigerate until ready to serve.
• Drain mandarin oranges and chill segments.
• 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.
• 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.
• Serve immediately.

MANDARIN CHICKEN PASTA SALAD

Steps:

• To make the dressing, whisk together the ginger root, rice vinegar, orange juice, vegetable oil, sesame oil, soup mix, sugar, and garlic until well blended. Cover, and refrigerate until needed.
• Bring a large pot of lightly salted water to a boil. Add the bowtie pasta and cook for 8 to 10 minutes or until al dente; drain, and rinse under cold water. Place pasta in a large bowl.
• To make the salad, toss the cucumber, bell pepper, onion, tomatoes, carrot, spinach, mandarin oranges, chicken, and almonds with the pasta. Pour the dressing over the salad mixture, and toss again to coat evenly. Serve immediately.

CHICKEN AND MANDARIN ORANGES

Steps:

• In a small bowl, combine the salt, ginger and pepper. Sprinkle over both sides of chicken. In a nonstick skillet, saute chicken in oil for 2 minutes on each side or until browned. Remove chicken to plate and keep warm., Reduce heat to medium-low. Drain oranges, reserving juice. Stir juice, onion and red pepper flakes into skillet. Cook and stir for about 3 minutes or until onion is tender. Bring to a boil. Return chicken to skillet. Reduce heat; cover and cook for about 10 minutes or until chicken juices run clear. Place chicken over rice; keep warm. Combine cornstarch and water until smooth. Gradually stir into skillet. Bring to a boil; cook and stir for about 2 minutes or until mixture is thickened. Add mandarin oranges; heat through. Pour sauce over chicken. Sprinkle with cilantro.