Grilled Chicken Mandarin Salad with Sweet-and-Sour Dressing

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Cookbook

125 Best Gluten-Free Recipes

Published by Robert Rose

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Grilled Chicken Mandarin Salad with Sweet-and-Sour Dressing

This image courtesy of Mark T. Shapiro

This traditional salad has become popular at quick-service restaurants. Enjoy it at home. Try the variations for a different salad every time. The small delicate spinach leaves are milder than the mature ones, also referred to as young spinach.

Serves4

CostModerate

Easy

Recipe CourseMain Course

Dietary ConsiderationEgg-free, Gluten-free, Halal, Kosher, Lactose-free, Low Carb, Peanut Free, Soy Free

MealDinner, Lunch

MoodStressed

Taste and TextureCrunchy, Fruity, Light, Nutty, Savory, Sweet, Tangy, Umami

Type of DishMain Course Salad, Salad

Ingredients

¼ cup (50 mL) vegetable oil
2 tbsp (25 mL) granulated sugar
2 tbsp (25 mL) white vinegar
2 tbsp (25 mL) snipped fresh parsley
¼ tsp (1 mL) salt
Pinch freshly ground black pepper
2 to 3 drops hot pepper sauce
6 oz (175 g) baby spinach (see Notes)
1 cup (250 mL) sliced celery
¼ cup (50 mL) thinly sliced green onions
1 can (10 oz/284 mL) mandarin orange segments, drained
4 chicken breasts, grilled, cut into ¼-inch (0.5 cm) strips
Caramelized Almonds

Instructions

Sweet-and-Sour Dressing: In a small bowl, whisk together oil, sugar, vinegar, parsley, salt, pepper and hot pepper sauce. Set aside for at least 1 hour. Refrigerate for up to 3 weeks.
Salad: In a salad bowl, toss together spinach, celery, green onions and mandarin orange segments.
Pour dressing over the salad and toss lightly. Top with grilled chicken strips and sprinkle with Caramelized Almonds.

Variations

Double the dressing recipe and use half to marinate the raw chicken for at least 30 minutes in the refrigerator before grilling. Be sure to drain the chicken and discard the marinade.
To make this a warm salad, heat the dressing to just below boiling before pouring it over that salad topped with freshly grilled chicken. Perfect during cool weather.