I used to love to get the Mandarin Chicken Salad from Wendy’s back in the day … I thought I was being super healthy, you know?
Of course, that was before I learned about reading labels and such … amazing how something so “healthy” could be so very bad for you.
So … when I came across THIS salad at My Natural Family not too long ago, I knew I had to give it a try … and, man, I’m so very glad I did! Talk about an awesome, flavorful salad … and even better, when I opted to make it at the last minute, I had EVERYTHING on hand so it fit the bill!
*With summertime fast approaching which in my world means Bikini Time, even at the soon to be ripe ole age of 53, I am pulling out my favorite, healthy salad options!
Here’s what you need:
2 boneless/skinless chicken breasts
head of lettuce (romaine) chopped in bite size pieces (I used one artesian baby romaine head)
1 red pepper, sliced and chopped in bite size pieces
1 large carrot, coarsely shredded
1/4 of a small red cabbage head, sliced thin
15 oz can of mandarin oranges, drained
4 green onions, sliced thin
1/4 cup sliced almonds, lightly toasted
and then … the dressing:
1/3 c honey
3 tbs vinegar
2 tbs mayo (bonus points if you make your own! Go ahead and try, it’s easy!)
1 tsp sesame oil
1/2 tsp salt
Ready? Season your chicken with salt and pepper (and oh, what the heck, garlic POWDER if you have). Bake in the oven at 350 for about 30 minutes or so, til cooked through. Remove and allow to cool. Once cool, go ahead and cut into bite size pieces. Alternatively, if you want to be “pretty” you can slice thinly but then you will still need to cut when you are eating, so I say, just cut in to bite size pieces 😉
Add all the veggies, oranges and almonds to a large bowl. Top with the chicken.
Whisk the honey, vinegar, mayo, oil and salt in small bowl and drizzle over the salad.
Better yet, toss all in a canning jar, cap it tightly, and shake it like you mean it. THEN drizzle over the salad, toss to coat and serve up.