A little different from other chicken salads, it is pretty put on individual plates lined with butter lettuce leaves and the salad mounded on top,surrounded by the mandarin orange slices, or put into a deep bowl, the sides lined with romaine and then lay the oranges around the edge of the rim on top of the chicken.
1/4-c. fresh cilantro or parsley, I used cilantro
1/2-c. veggie oil or walnut which I used
1-Tab. red wine vinegar
2-tea. orange zest
salt and ground black pepper
6-poached chicken breast halves, either sliced in 1/2 in. slices of shredded, I shred.
3-celery stalks, cut into strips or diced
2-c. shredded romaine or iceberg
4-green onions, sliced including the tops
1-red bell, cut into strips or diced
3/4-c. salted cashews
1-11oz. can mandarin oranges.
Put OJ into a pan, bring to boil and reduce to 1/2 c. Let cool. Combine OJ,cilantro,oil,vinegar,mustard,zest,sugar,salt and black pepper in F/P or a blender. Mix for 20 seconds. Cut chix into slices or shred,put into big bowl,add celery,lettuce,green onions,red bells, and cashews. Pour on the dressing and toss a little. Mound as you wish to serve then sprinkle on some chopped cashews if you'd like. Wonderful hot weather lunch with ice tea or lemonade and a nice toasted roll of some sort. Serves 4