Asian Salad with Tangy Orange Dressing
From cookinwithjen 16 years ago
- 25 minutes to make
- Serves 6
This is such an easy recipe to make. I buy precooked Tyson chicken tenders and slice them but you can go meatless on this one as well. To save time you can use ready to use bagged salad. The dressing is sweet and tangy and you can even use it as a marinade for poultry on the grill.
Ingredients
- 1 box of Tyson chicken tenders shopping list
- 2 cups of baby spinach (washed, dried, and drained) shopping list
- 2 cups of romaine lettuce (washed, dried, drained and chopped) shopping list
- 2 cups of arugula (washed, dried, drained, and chopped) shopping list
- 2 cups of shred carrots shopping list
- 1 red pepper seeded and thinly sliced shopping list
- 1 english cucumber (peeled and sliced) shopping list
- 1 cup of button mushroom slices (canned works well also) shopping list
- 1 cup of snow pea pods shopping list
- 1 can of water chesnut slices (drained) shopping list
- 1/2 cup of soy sauce shopping list
- 1/2 cup of EVOO shopping list
- 1/2 cup of orange marmalade shopping list
- 2 tsp of white wine vinegar shopping list
- 1 tsp of garlic powder shopping list
- 1/2 cup of slivered almonds shopping list
- 1/2 cup of crispy chow mein noodles shopping list
- salt and pepper to taste shopping list
How to make it
- Prepare chicken tenders according to package directions. When they are done, slice into bite sized pieces.
- In a medium bowl combine soy sauce, EVOO, marmalade, vinegar and garlic powder and salt and pepper. Wisk together well.
- In a large salad bowl combine greens and other veggies.
- Add in chicken tenders and dressing. Toss well.
- Sprinkle with almonds and chow mein noodles. Serve.
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