August 2020
Mandarine Orange chicken Salad
Warm summer days and nights invite an opportunity to have a fresh green and tasty salad along with a chance to fire up the grill. Who wants to use the oven or even stove top on these hot summer days? Not me! Once the meal is complete, hopefully things will have cooled down a bit for you to enjoy a delicious and simple meal on your patio or deck. of course, while grilling this chicken I strongly suggest enjoying a chilled beverage, namely a glass of Great Frogs Harvest Blend. This wine also accompanies the Mandarine Orange Chicken Salad properly. Be sure to chill your wine, as it is so much more refreshing on theses hot summer days when chilled! This is a simple delicious salad recipe, it is my hope that you will fully enjoy it!
MARINADE: for 2-4 boneless, skinless chicken breasts
2 cloves garlic, crushed or minced
2 teaspoons minced ginger root
2 tablespoons orange juice
1 tablespoon olive oil
1 teaspoon sesame oil
1 tablespoon Rice vinegar
2 teaspoons honey
2 teaspoons coconut aminos or soy sauce
a sprinkle of pepper
DRESSING:
2 tablespoons low-sodium soy sauce or coconut aminos
juice of 1/2 NS orange, and 1/2 lemon
3 tablespoons rice vinegar
1 teaspoon minced fresh ginger (see note)
2 tablespoons olive oil
1-2 teaspoons chile-garlic sauce (optional)
1 clove garlic, finely minced or pressed through a garlic press
1 tablespoon honey
Salt and pepper to taste
SALAD:
2-3 cups shredded cabbage (can use coleslaw mix)
4-5 cups chopped romaine lettuce
2 cans (11-ounces each) mandarin oranges, drained
2-4 marinated grilled chicken, in a pinch you can used leftover
chicken or even rotisserie chicken.
3 green onions, chopped
1-2 cups chow mein noodles or toasted, chopped almonds (or both)
1/2 cup fresher thawed frozen peas, or pea pods
Toasted Sesame seeds (optional)
INSTRUCTIONS
Chicken Marinade. mix all ingredients in a glass dish with cover or use a sealable plastic bag. place chicken in and marinade 1 hour or up to overnight.
For the dressing, whisk together all the ingredients and season to taste with salt and pepper. Set aside or refrigerate until ready to use (it can be made several days in advance and refrigerated).
in large bowl, toss together all the salad ingredients except for the chow mein noodles.
Remove chicken from marinade , Grill the chicken on medium heat until done, do not over cook the chicken, you want it to be moist and tender. When done, remove from grill and let rest for 5 min. slice and place on top of the salad. I prefer to plate each serving and place each chicken breast atop the salt on each plate, this makes for a lovely presentation. Drizzle dressing over salad and chicken. Top with chow mien noodles and or toasted sliced or chopped almonds. ENJOY!