Tropical Chicken Salad & Orange Celery Seed Dressing

Total Time: 41 mins Preparation Time: 20 mins Cook Time: 21 mins

Ingredients

• Servings: 6
• 1 cup romaine lettuce, chopped into small pieces
• 1 cup spinach (chopped into small pieces)
• 1 tablespoon carrot, shredded
• 1/2 cup red cabbage, shredded
• 4 ounces boneless skinless chicken breasts
• 1 tablespoon coconut
• 1 tablespoon slivered almonds, toasted
• 1 mandarin orange, sectioned and drained
• 1/2 slice fresh pineapple (round slice)
• 1 slice orange (round slice)
• 1 cup teriyaki sauce
• 1 cup honey
• 1 cup water
• 1/4 medium onion
• 2 teaspoons lemon juice
• 1 cup granulated sugar
• 3/4 tablespoon dry mustard
• 1/2 teaspoon salt
• 1/2 cup cider vinegar
• 1 cup vegetable oil
• 1 teaspoon celery seed
• 1/4 cup fresh orange, chopped with pulp and peel included

Recipe

• 1 to make teriyaki marinade:
• 2 combine all ingredients.
• 3 marinate chicken breast for 2 hours.
• 4 remove the chicken from the marinade and broil.
• 5 cut into strips.
• 6 to make salad:.
• 7 toss together the greens, carrots, and red cabbage.
• 8 place the broiled chicken strips on top of the greens.
• 9 sprinkle the coconut along each side of the chicken. top with toasted almonds.
• 10 arrange the mandarin orange segments, pineapple, and orange slices in alternating clusters around the plate.
• 11 ladle warm orange-celery seed dressing over the salad just before serving. serve while chicken is warm.
• 12 to make dressing:.
• 13 puree the onion in a blender with lemon juice. set aside.
• 14 combine sugar, dry mustard, salt and vinegar in a double boiler.
• 15 bring to a boil for 1 minute.
• 16 cool until lukewarm, then blend on low speed with mixer for 5 minutes.
• 17 add the oil, onion mixture, celery seeds and chopped orange, and blend at medium speed for 10 minutes.
• 18 bottle and store in refrigerator. serve at room temperature.