We love salads any time of the year, and this recipe is so tasty that we sometimes just make it our dinner entrée for the evening, served alongside a thick slice of French bread.
Asian Dressing:
2 Tbsp. brown sugar (I use sucanat instead; I’m guessing honey or agave would work as well) 2 tsp. soy sauce 1 Tbsp. sesame oil ¼ cup oil (I use olive) 3 Tbsp. rice vinegar
Combine dressing ingredients ½ hour before serving.
Salad Ingredients: Lettuce (I use green leaf, or mixed greens) 1 package crunchy rice noodles (these act as the “croutons”) 1 can mandarin oranges in juice (I splurge and buy 2 since they’re so good) 2 green onions 1 Tbsp. sesame seeds Chicken breast, cooked and shredded (optional Bell peppers, boiled eggs, garbanzo beans (optional additions)
Directions: Toast the sesame seeds in a dry pan over medium heat. Watch carefully and stir often, as they will go from just right to burnt in a matter of seconds.
Combine lettuce, optional chicken, oranges, onions, and toasted sesame seeds. Let chill for 10 minutes.
Before serving, add the crunchy rice noodles and dressing.
Recipe taken from: http://blogchef.net/?s=mandarin+chicken+salad
