1 pound boneless skinless chicken breasts,
cut into 1/2-inch cubes
1/2 cup water
1/3 cup vinegar
3 tablespoons brown sugar
1 tablespoon soy sauce
2 chicken bouillon cubes
1/2 to 1/2 cup mayonnaise
2 tablespoons honey
2 tablespoons lemon juice
2 teaspoons minced parsley
2 teaspoons ground mustard
1/4 teaspoon dried minced onion
1 (10 ounce) package ready-to-serve salad or
4 cups torn lettuce
1 can (11 ounce) mandarin oranges, drained
1 cup chow mein noodles
1 green onion, thinly sliced
2 tablespoons sliced almonds
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In a skillet, combine chicken, water, vinegar, brown sugar,1 tablespoon oil, soy sauce and bouillon. Cook and stir over medium heat for 15-20 minutes or until chicken is tender and liquid has evaporated.
Meanwhile, for dressing, whisk mayonnaise, honey, lemon juice, parsley, mustard, onion and remaining oil until blended. Arrange salad greens on a platter. Top with oranges, chicken mixture and chow mein noodles. Sprinkle with green onion and almonds. Serve with dressing.
Yield: 4 servings.
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