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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Grilled Chickn Mandarin Salad Recipe

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This recipe for Grilled Chickn Mandarin Salad is from The Mitchell/Mays Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For Dressing:
1/4 cup vegetable oil
2 Tablespoons granulated sugar
2 Tablespoons white vinegar
2 Tablespoons snipped fresh parsley
1/4 teaspoon salt
Pinch freshly ground pepper
2 - 3 drops hot pepper sauce

For Salad:
6 ounces baby spinach
1 cup sliced celery
1/4 cup thinly sliced green onions
1 (10 ounce) can mandarin orange segments, drained
4 chicken breasts, grilled and cut into 1/4-inch strips
1 recipe caramelized almonds

Caramelized Almonds:
1/2 cup slivered almonds
2 Tablespoons granulated sugar
Directions:
Directions:
For Dressing:
In small bowl, whisk together the oil, sugar, vinegar, parsley, salt, pepper and hot pepper sauce. Set aside for at least one hour. Refrigerate for up to three weeks.

For Salad:
In salad bowl, toss together the spinach, celery, green onions and mandarin oranges. Pour dressing over the salad and toss lightly. Top with grilled chicken strips and sprinkle with caramelized almonds.

For Caramelized Almonds:
In small frying pan, cook almonds and sugar over medium heat, stirring constantly, until sugar is melted and almonds are coated and lightly browned. Set aside to cool, then separate. Store in an airtight container for up to 3 months.

 

 

 

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