Articles & Recipes

Gluten-Free Grilled Chicken Mandarin Salad with Sweet-and-Sour Dressing

March 18, 2019

This traditional salad has become popular at quick-service restaurants. Enjoy it at home this Spring! Try the variations (below) for a different salad every time...

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

  1. 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.
  2. Salad: In a salad bowl, toss together spinach, celery, green onions and mandarin orange segments.
  3. 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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