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1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
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1/2 cup water
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1/3 cup vinegar
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3 tablespoons brown sugar
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3 tablespoons vegetable oil, divided
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1 tablespoon soy sauce
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2 chicken bouillon cubes
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1/3 to 1/2 cup mayonnaise
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2 tablespoons honey
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2 tablespoons lemon juice
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2 teaspoons minced parsley
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2 teaspoons ground mustard
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1/4 teaspoon dried minced onion
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1 package (10 ounces) ready-to-serve salad or 4 cups torn lettuce
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1 can (11 ounces) mandarin oranges, drained
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1 cup chow mein noodles
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1 green onion, thinly sliced
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2 tablespoons sliced almonds
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In a skillet,
combine chicken, water, vinegar, brown sugar, 1 tablespoon oil, soy
sauce and bouillon. Cook and stir over medium heat for 15-20 minutes or
until chicken is tender and liquid has evaporated.
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Meanwhile, for
dressing, whisk mayonnaise, honey, lemon juice, parsley, mustard, onion
and remaining oil until blended. Arrange salad greens on a platter. Top
with oranges, chicken mixture and chow mein noodles. Sprinkle with green
onion and almonds. Serve with dressing.
Yield: 4 servings.
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