17 August, 2012

Mandarin Chicken Salad | The New Holly Clegg Trim & Terrific Cookbook

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Mandarin Chicken Salad ingredients
Makes 4 to 6 servings
1.5-lbs skinless, boneless chicken breasts, cut into chunks
1 Tbsp canola oil
3 Tbsp low-sodium soy sauce, in all
1/2 tsp garlic, minced
1/4 tsp ground ginger
1 cup green grapes, cut in half
1 cup celery, chopped
1/2 cup green onions, thinly sliced
1 (11-ozs) can mandarin orange segments in water, drained
1/4 cup toasted pecans, chopped
1 (6-ozs) container nonfat lemon yogurt
6 cups fresh spinach, washed, stemmed, and torn into pieces


Mandarin Chicken Salad Directions
Prepare the chicken 
In a bowl, combine the chicken, oil, 2 Tbsp of the soy sauce, garlic and ginger, coating the chicken well.

In a skillet coated with nonstick cooking spray, cook the chicken mixture over Medium heat, , until the chicken is done, about 5 to 7 minutes. Set aside and cool. 


Compose the salad 
In a bowl, combine the chicken, grapes, celery, green onions, orange segments and pecans. Mix together the yogurt and the remaining 1 Tbsp soy sauce and pour over the chicken mixture. Cover and refrigerate until the mixture is well chilled, about 2 hours. 

Serve on the fresh spinach leaves.


Mandarin Chicken Salad Notes

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