Mandarin Chicken Salad with a Sweet and Sour Vinaigrette

by Kris on April 1, 2011

When the weather starts getting warmer the first thing I crave is a fresh salad. With a fridge full of ingredients from our local Asian grocery I couldn’t resist making an Asian inspired salad. I love edamame and combining it with grilled chicken, mandarins and a sweet and sour dressing was to die for! Hope you enjoy as much as we did.

Dressing
1 Tbsp. Rice vinegar
Juice from 1 lime
½ Tsp. Tamarind pulp
¼ Tsp. Sriracha sauce
1 Tsp. Sesame oil
1 Tbsp. Soy sauce
½ Tsp. Dark brown sugar
1 garlic clove, minced
¼ Tsp. red pepper flakes
1 Tsp. Freshly grated ginger

Salad
1 Boneless, skinless chicken breast, cut into bite size pieces
1 Tbsp. Sweet Chilli Thai Sauce
1 Tsp. sesame oil
1 cup lettuce
¼ cup edamame beans, cooked and shelled
½ Red bell pepper, cut into thin strips
1 Medium carrot, cut into matchsticks
¼ cup snow peas
2 mandarins
1 Tsp. Cilantro
1 green onion, diced
1 Tbsp. ground peanuts
1 Tsp. sesame seeds

In a small bowl whisk together all ingredients for the dressing. Set aside.

In a small bowl combine diced chicken with sweet chilli Thai sauce. Over medium high heat pour sesame oil into a medium frying pan and sauté chicken until tender; about 5 minutes. Set aside.

In a large salad bowl combine lettuce, edamame, bell peppers, carrots, snow peas, and mandarins with reserved salad dressing.

Divide salad between two bowls and top with cilantro, green onions, reserved chicken, ground peanuts and sesame seeds. Enjoy!

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