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Sesame Chicken Spinach Salad
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Description
This delicious salad is easy enough for a weekday meal and nice enough to serve for a party. The sesame oil and mandarin oranges give it a slightly Asian slant, with a little Italian thrown in for good measure. Anyway you slice it, it’s a real keeper.
Ingredients
- FOR THE SALAD:
- 5 cups Grillled Chicken Breasts, Cubed (recipe Follows)
- 2 cups Seedless Red Grapes, Halved
- 3 cups Packed Baby Spinach, Torn
- 1 jar (15 Oz. Jar) Marinated Artichoke Hearts, Drained And Chopped
- 8 ounces, weight Fusilli Pasta, Cooked
- 1 can (11 Oz. Can) Mandarin Oranges
- 1 bunch Green Onions, Chopped
- 1 whole Pear, Diced And Tossed With Lime Juice
- 2 Tablespoons Toasted Sesame Seeds
- _____
- FOR THE GRILLED CHICKEN:
- 1 whole Large Boneless, Skinless Chicken Breasts
- ¼ cups Teriyaki Sauce
- ¼ cups Lawry's Mesquite Lime Marinade
- ¼ cups Italian Dressing (or Balsamic Vinaigrette)
- Lemon Pepper
- _____
- FOR THE DRESSING:
- ⅓ cups Extra Virgin Olive Oil
- 3 Tablespoons Sesame Oil
- ¼ cups Sugar
- 2 Tablespoons Balsamic Vinegar
- 1 teaspoon Salt
- 2 teaspoons Dried Minced Onion
- 1 teaspoon Fresh Lime Juice
- 2 Tablespoons Fresh Parsley, Minced
Preparation
For the chicken: marinate chicken for 1-4 hours (not overnight) using the teriyaki sauce, lime marinade, and Italian dressing. Sprinkle generously with lemon-pepper before grilling. Grill chicken until cooked through.
For the dressing: whisk all the ingredients together.
For the salad: toss all ingredients together. Dress just before serving.
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momof2greatkids on 8.21.2010
This is delicious!