Ingredients
The following ingredients have 7 Servings
- Dressing/Marinade
- 1 season packet from the noodles ((remaining can be discarded or saved for a different use))
- 1/3 cup rice vinegar
- 1/2 cup oil ((olive or other mild-flavored vegetable oil))
- 1/2 tbsp sugar
- 2 tbsp soy sauce
- 1/4 tsp black pepper
- 2 cloves garlic; minced/grated or 1/2 tsp granulated garlic
- 1/2 tsp grated onion ((it will be liquidity))
- 1/3 cup mandarin juice ((from the reserved can))
- 2 tsp sesame oil
- 1/4 tsp ground ginger
- 1 tbsp toasted sesame seeds
- Salad
- 2 chicken breasts ((~1-1.5 lbs); cubed)
- 2 tbsp cooking oil
- 3-7.7 oz pkgs Yakisoba Stir Fry Mandarin Orange; thawed
- 10 oz pkg baby spinach; cleaned
- 1/2 cup slivered almonds ((1-2.25 oz pkg))
- 1-15 oz can mandarin oranges; juice reserved ((in juice or light syrup; not heavy syrup))
- 1/2 cup chopped cilantro
- Red pepper flakes ((optional))
Instruction
- Dressing/Marinade
- Whisk all the ingredients together.
- Remove 1/4 cup; set aside
- Cover the remaining and chill until ready to be used.
- Salad
- Place the cubed chicken in a zip-seal bag or other sealable container.
- Pour the reserved 1/4 cup of dressing over the chicken; close and toss well.
- Allow the chicken to marinate for at least 30 minutes, up to 4 hours.
- Remove the dressing from the refrigerator and allow to come to room temperature.
- Heat a large skillet/pan over medium high heat; add the oil.
- Pour the chicken and marinade in the pan and cook, 5-8 minutes depending on how thick the chicken has been cubed.
- Once done, set aside while assembling the salad.
- In a large bowl, add the spinach, noodles, and mandarin oranges; toss well.
- Add the cilantro, chicken, and almonds; toss again.
- Whisk the dressing together to re-emulsify then pour it over the salad; toss again.
- Serve and enjoy or cover and chill until ready to be served.
- Serve with the optional red pepper flakes.
