As I was doing my weekly menu planning for family dinners this week, I came across some delicious looking recipes I wanted to try.
This recipe is inspired by the Mandarin Peanut-Crunch Salad with Crispy Wontons on page 115.
Here is my version of the salad recipe.
I titled it Chinese Chicken Peanut Crunch Salad
3-6 chicken tenderloins, cooked, cut to bite sized pieces
1 tablespoon olive oil
mixed greens of choice (your desired amount)
1 head of romaine lettuce, chopped
shredded red cabbage (your desired amount)
carrots, cut bite size (your desired amount)
1 naval orange, peeled, cut into bite size pieces
1/4 cup roasted peanuts, chopped
1/4 - 1/2 cup chow mein noodles
1/4 cup rice vinegar
2 tablespoons olive oil
2 tablespoons brown sugar
1 tablespoon orange marmalade
1 1/4 teaspoons chili-garlic sauce
In a skillet, add olive oil to pan. Cook chicken tenderloins until done and cut into bite size pieces. Set aside.
Prepare the dressing. In a blender, combine all ingredients and process until smooth. Adjust sweetness to taste. Place in bowl and set aside.
In a large bowl, prepare greens, cabbage, carrot, orange, peanuts, and noodles, add in chicken. Mix together and add desired amount of dressing.
Makes 4-6 servings.