Sunday, May 3, 2015
Oriental Grilled Chicken Salad
I love this time of year! The weather is getting warm, flowers are blooming and all the brown is turning to green. It's the perfect time of year to start breaking out the salad recipes for a delicious, light dinner. We recently had a women's activity at church and they had all these amazing salads for dinner. This was one of my favorites. I got the recipe and made it for dinner tonight and everyone loved it! Well, everyone that normally loves salad. My two non-salad eaters enjoyed a PBJ sandwich, as usual. They have no idea what they are missing out on. The rest of us didn't mind though because that meant more for us.
½ cup white vinegar
1 cup white sugar
1 TBS sesame oil
1 tsp salt
½ tsp black pepper
1 cup olive oil
Put sugar and vinegar in blender. Blend at low speed. While blending, add salt, pepper, and sesame oil. Turn the blender to high and gradually add the olive oil.
2 heads romaine lettuce, washed and cut into bite size pieces
1-2 chicken breasts, grilled and cut into thin strips
½ red pepper, cut into strips
½ small red onion, cut into thin strips
1 can mandarin oranges, drained
2 or 3 handfuls of fried wonton strips
1 handful of caramelized almonds*
Put lettuce in salad bowl. Top with chicken pieces, red pepper, onion, and mandarin oranges. Just before serving, add the wonton strips and almonds. Pour dressing on top and serve. Do not toss!
* You can buy caramelized almonds, but I prefer to make them. I think they taste better, are cheaper and super easy to make. To make your own caramelized almonds, put 1 cup almond sliver and 1/2 cup white sugar in a small frying pan. Heat over high heat, stirring constantly. It won't look like anything is happening, but keep stirring. After about two minutes, the sugar will suddenly turn caramel like. Stir until almonds are evenly coated then remove from heat. Pour out onto a greased sheet of parchment paper. Spread out so that it is a thin single layer and let it cool while you make the salad. When cooled, crumble over salad. If you haven't eaten them all before then :)
Source: Seidi Bennett