Gluten-Free Grilled Chicken Mandarin Salad with Sweet-and-Sour Dressing
March 18, 2019
Ingredients Makes 4 servings
| Sweet-and-Sour Dressing | ||
| 1⁄4 cup | vegetable oil | 50 mL |
| 2 tbsp | granulated sugar | 25 mL |
| 2 tbsp | white vinegar | 25 mL |
| 2 tbsp | snipped fresh parsley | 25 mL |
| 1⁄4 tsp | salt | 1 mL |
| Pinch | freshly ground black pepper | Pinch |
| 2 to 3 drops | hot pepper sauce | 2 to 3 drops |
| Salad | ||
| Salad | ||
| 6 oz | baby spinach | 175 g |
| 1 cup | sliced celery | 250 mL |
| 1⁄4 cup | thinly sliced green onions | 50 mL |
| 1 | can (10 oz/284 mL) mandarin orange segments, drained | 1 |
| 4 | chicken breasts, grilled, cut into 1⁄4-inch (0.5 cm) strips | 4 |
| Caramelized Almonds (see recipe below) |
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.
The small delicate spinach leaves are milder than the mature ones. Also referred to as young spinach.
Recipe: cook in med frying pan 1/2 cup or 125 mL slivered almonds + 2 tbsp or 25 mL granulated sugar over med heat, stirring contantly, until sugar is melted and almonds are coated and lightly browned - makes 1/2 cup or 125 mL
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