Mandarin Chicken Salad

Here's a recipe I made on Tuesday evening when it was so unbearably hot. This is a delicious main-dish salad. The recipe, originally from Country Woman, is too good not to share!


MANDARIN CHICKEN SALAD

1 pound boneless skinless chicken breast, cubed
1/2 cup water
1/3 cup vinegar
1 Tblsp. vegetable oil
3 Tblsp. brown sugar
1 Tblsp. soy sauce
2 tsp. chicken bouillon granules

1/3 to 1/2 cup mayonnaise
2 Tblsp. honey
2 Tblsp. lemon juice
2 tsp. minced parsley (optional)
2 tsp. ground mustard
1/4 tsp. dried minced onion

1 pkg. (10 oz.) ready-to-serve salad (or use 4 to 6 cups torn lettuce)
1 11-oz. can mandarin oranges, drained
Chow mein noodles
Thinly sliced green onion and sliced almonds for garnish (optional)

In skillet, combine first seven ingredients. Cook and stir over medium heat for 15 to 20 minutes or until chicken is tender and liquid has almost evaporated.

For dressing, whisk together the next six ingredients until blended. (I simply combined some honey mustard with the other ingredients in place of the honey and ground mustard, but either way works fine.)

To serve, arrange greens on a platter or in a large salad bowl. Top with chicken mixture and oranges. Garnish with chow mein noodles and other optional garnishes. Serve with dressing.

Yield: 4 servings