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Mandarin Chicken Salad Grilled Portobello Sandwich Miso Crusted Salmon


Mandarin Chicken Salad
From the Kitchen of:
Executive Chef Ryan Day of the Ala Moana Hotel

Sweet Chili Dressing
1 32 oz. bottle sweet chili sauce
1/2 c. red wine vinegar
2 Tbs. garlic, minced
2 Tbs. ginger, minced
1 c. olive oil
salt & pepper, to taste
Mix sweet chili sauce with ginger, garlic and vinegar. Slowly whisk in olive oil. Add salt and pepper to taste. Refrigerate.

Mandarin Chicken Salad
1/2 c. sweet chili dressing
4 oz. mesculin greens
6 oz. grilled chicken breast
3 oz. cucumbers, sliced
3 oz. Mandarin oranges
2 oz. pine nuts
2 oz. bean sprouts

In a large bowl, coat mesculin greens with sweet chili dressing. Place on a plate. Sprinkle pine nuts and oranges around greens. Place 2 cucumbers on 3 different side of greens. Slice chicken breasts on the bias. Fan on top of greens. Garnish with bean sprouts on top of chicken.