NOW IS THE TIME TO ENJOY A NICE ASIAN CHICKEN SALAD.ENJOY DAN

ASIAN SPINACH SALAD by CHEF DAN


Serves 2-4



INGREDIENTS:



2 chicken breast, boneless, skinless

1 cup Yoshida’s marinade and cooking sauce- sweet and savory

1 pound rice noodles

1/2- cup slivered almonds

2 bunches baby spinach

3 scallions, cut 1-inch diagonally

1 cup mandarin oranges

1/2- cup dressing



DRESSING:

1/4- cup Dan’s honey

2 tablespoons Dijon mustard

2 tablespoons olive oil

1 shallot, minced

1 tablespoon rice wine vinegar

1 tablespoon lemon juice

Salt and pepper to taste



DIRECTIONS: boil one quart of water and pour over rice noodles and let sit 1/2- hour



1. Pound chicken in zip lock bag in 1/4-inch thick.

2. Place in a bowl with 1 cup Yoshida’s marinade

3. Refrigerate for a bout 1-2 hours.

4. Remove from bowl and discard marinate.

5. Sauté marinated chicken over medium-heat, about 6-8 minutes.

6. Set aside and let cool.

7. Shred into several pieces.

8. In a dry sauce pan sauté almond until golden brown.

9. Wash and dry baby spinach and place in a large bowl.

10. Add scallions to the spinach.

11. Add mandarin oranges, shredded chicken, and rice noodles.

12. Drizzle with the salad dressing.

13. Toss and enjoy



ENJOY DAN: hallelujah