Recipe Swappers

Marinated Chicken Salad

submitted by Carrie

Dressing:
1/2 cup oil
1/2 cup white vinegar
1/2 cup sugar
2 Tbl. soy sauce

Chicken marinade:
1/2 cup soy sauce
1/4 cup lemon juice
1/4 cup water
2 Tbl. white vinegar
1 Tbl. brown sugar
2 Tbl. oil
1/2 tsp. pepper

Crunchies:
2 pkg. Ramen noodles, without flavoring
4 Tbl. butter
2 Tbl. sugar
1/4 cup sesame or sunflower seeds
3/4 cup slivered or sliced almonds

3-4 lbs. boneless chicken breasts, cut in strips
1 16 oz. can mandarin oranges
2 heads (approx.) leafy greens of your choice

1. Combine dressing ingredients in a tightly-sealed jar. Set aside.
2. Combine marinade ingredients in a large measuring cup. Set aside.
3. To make crunchies (can be done ahead):
- break noodles into tiny pieces (I just crush 'em up wiht my hands while they're still in the package)
- melt butter in large skillet
- add sugar, noodles, seeds and almonds
- brown over low-med heat until golden in color and toasted
- be careful not to burn; stir frequently
- let cool and set aside
4. Pour chicken marinade into large skillet and add cut chicken strips to marinade. Cook in marinade over med. heat for 15-20 minutes. (I find it doesn't usually take nearly that long though.) Stir frequently to be sure all the chicken is cooked evenly.
5. Wash greens and tear into bite sized pieces. Place in large serving bowl.
6. Drain mandarin oranges and place on top of greens in bowl.
7. When chicken is cooked through, remove from marinade with slotted spoon and place on top of greens. Discard marinade.
8. Just before serving, place crunchies on top of greens.
9. Shake the dressing thorgouhly and immediately before serving and pour evenly over salad. Toss to combine.
10. Serve and enjoy!

posted by Unknown @ 12:55 PM