Monday, September 10, 2012
We made this for dinner on one of the nights that we were having a 90* heat wave. It was nice to have a cold, refreshing salad for dinner.
This recipe is featured in a family cookbook that Matt's family made to raise funds when his Grandpa was diagnosed with Leukemia. In the front of the cookbook, they have a page dedicating the book to his Grandpa, Dallan Walter.
The second paragraph says "In our homes today, as always, life is centered around the kitchen. It is with this thought in mind that we have compiled these recipes. Some of the recipes are treasured family keepsakes and some are new; however, they all reflect the love of good cooking."
The picture on the bottom is of a cabin, the woods and a fish jumping out of a lake. All things that Dallan treasured. I love the stories that Matt would tell me of his Grandpa. They'd spend time up north, Grandpa would take them fishing, Grandpa would tell them stories, overall, Grandpa was their Guy. Matt is the oldest Grandchild on that side and so he got to spend lots of great, quality time with his Grandpa.
Now, after getting a little sentimental, let's get on to the recipe!
Chicken Mandarin Salad
Recipe from: Family Cookbook
For the chicken and marinade:
1/2 cup soy sauce
1/4 cup orange juice
4 green onions, cut into rings
1 small clove of garlic, minced
1 lb boneless, skinless chicken breast
For the salad dressing:
1/3 cup sugar
3 tablespoon cider vinegar
2 1/4 tsp onion juice
1 tsp soy sauce
1/2 tsp dry mustard
salt to taste
1/2 cup vegetable oil
2 1/4 tsp toasted sesame seeds (I left these out because they were so expensive at the store!)
To marinate the chicken, combine the soy sauce, orange juice, half the green onion and garlic in a large plastic bag. Add chicken, seal & refrigerate at least 30 minutes or overnight. Grill or broil chicken until cooked. Chill thoroughly, then cut into strips.
To make the dressing, combine the sugar, vinegar, onion juice, soy sauce, mustard and salt in a medium bowl. Start mixing with an electric mixer on medium speed. Slowly add oil and mix until thick. Add sesame seeds and beat thoroughly. Cover and set in the refrigerator to chill while you finish preparing.
For the salad:
5 strips of bacon, cooked and chopped
5 tblsp diced roasted red peppers (can use canned)
1 (8oz) can sliced water chestnuts, drained (I omitted these because Matt doesn't like them)
1 (11oz) can mandarin orange sections, drained
1 cup frozen pea pods, thawed and patted dry
2 1/2 cups of romaine lettuce
2 1/2 cups of iceberg lettuce
1 cup flat thick cut chow mein noodles (we used wonton strips)
1/4 cup toasted sliced almonds
5 tsp toasted sesame seeds
Combine the chicken, bacon, red pepper, water chestnuts, orange sections, pea pods, remaining green onion, and both varieties of lettuce in a large bowl. Add 3/4 cup of the dressing and toss lightly. Add wonton strips or chow mein noodles and toss again. Before serving, garnish with almonds and sesame seeds.
Makes 4 servings