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Orange Chinese Chicken Salad from Karen/NOCA
- Thread starter julia
- Start date
misplaced-in-az
Well-known member
Julia, Go to cdkitchen.com and search for recipe #26063. I also (m)
found some recipes using mandarin oranges on cooks.com Not exactly sure what you are looking for, but maybe this will help you. Possibly one of the swappers would have Karen's e-mail so you could get in touch with her.
found some recipes using mandarin oranges on cooks.com Not exactly sure what you are looking for, but maybe this will help you. Possibly one of the swappers would have Karen's e-mail so you could get in touch with her.
Found this over on EPI. Not sure if it's the one. Funky format though.
Karen/No.CA: Another great salad from "Stop and Smell the Rosemary"
Posted: Feb 13, 2002 3:56 PM
Note: I think the = is 1/2 and the < is 1 in the format below. Goofy EPI search.
Orange Chicken Cashew Salad
Dressing: = cup fresh cilantro < cup fresh parsley < cup vegetable oil < cup fresh orange juice or orange pineapple juice 1 = tsp. red wine vinegar 1 = tsp. Dijon mustard 1 tsp. salt 2 tsp. sugar 1 tsp. Tabasco Sauce freshly ground pepper Salad: 1 < pounds boneless, skinless chicken breasts, poached 3 ribs celery, sliced, on the diagonal = head romaine lettuce, torn 1 large red bell pepper, julienned 4 green onions, sliced = to 1 cup salted cashew halves __________ orange slices fresh cilantro or parsley Process cilantro, parsley, oil, orange juice, vinegar, mustard, salt, sugar, and Tabasco in a food processor. Season with pepper. Set aside. Slice chicken into < inch pieces. Place in large bowl. Add celery, romaine, bell pepper, green onions, and cashews. Toss with dressing. Serve on a platter garnished with orange slices and cilantro or parsley.
Karen/No.CA: Another great salad from "Stop and Smell the Rosemary"
Posted: Feb 13, 2002 3:56 PM
Note: I think the = is 1/2 and the < is 1 in the format below. Goofy EPI search.
Orange Chicken Cashew Salad
Dressing: = cup fresh cilantro < cup fresh parsley < cup vegetable oil < cup fresh orange juice or orange pineapple juice 1 = tsp. red wine vinegar 1 = tsp. Dijon mustard 1 tsp. salt 2 tsp. sugar 1 tsp. Tabasco Sauce freshly ground pepper Salad: 1 < pounds boneless, skinless chicken breasts, poached 3 ribs celery, sliced, on the diagonal = head romaine lettuce, torn 1 large red bell pepper, julienned 4 green onions, sliced = to 1 cup salted cashew halves __________ orange slices fresh cilantro or parsley Process cilantro, parsley, oil, orange juice, vinegar, mustard, salt, sugar, and Tabasco in a food processor. Season with pepper. Set aside. Slice chicken into < inch pieces. Place in large bowl. Add celery, romaine, bell pepper, green onions, and cashews. Toss with dressing. Serve on a platter garnished with orange slices and cilantro or parsley.
misplaced-in-az
Well-known member
Found an easier to read copy on EPI search. Recipe inside: (m)
ORANGE CHICKEN CASHEW SALAD
1/2 cup fresh cilantro
1/4 cup fresh parsley
1/4 cup vegetable oil
1/4 cup fresh orange juice or
orange pineapple juice
1 1/2 tsp. red wine vinegar
1 1/2 tsp. Dijon mustard
1 tsp. salt
2 tsp. sugar
1 tsp. Tabasco Sauce
freshly ground pepper
Salad:
1 1/4 Lbs. boneless, skinless chicken
breasts, poached
3 ribs celery, sliced on the diagonal
1/2 head romaine lettuce, torn
1 lg. red bell pepper, julienned
4 green onions, slice
1/2 to 1 cup salted cashew halves
orange slices
fresh cilantro or parsley
Process cilantro, parsley, oil, orange juice,
vinegar, mustard, salt sugar and Tabasco in
food processor. Season with pepper. Set aside.
Slice chicken into 1/4 inch pieces. Place in large bowl. Add celery, romaine, bell pepper,
green onions, and cashews. Toss with dressing.
Serve on a platter garnished with orange
slices and cilantro or parsley.
Hope this helps.
ORANGE CHICKEN CASHEW SALAD
1/2 cup fresh cilantro
1/4 cup fresh parsley
1/4 cup vegetable oil
1/4 cup fresh orange juice or
orange pineapple juice
1 1/2 tsp. red wine vinegar
1 1/2 tsp. Dijon mustard
1 tsp. salt
2 tsp. sugar
1 tsp. Tabasco Sauce
freshly ground pepper
Salad:
1 1/4 Lbs. boneless, skinless chicken
breasts, poached
3 ribs celery, sliced on the diagonal
1/2 head romaine lettuce, torn
1 lg. red bell pepper, julienned
4 green onions, slice
1/2 to 1 cup salted cashew halves
orange slices
fresh cilantro or parsley
Process cilantro, parsley, oil, orange juice,
vinegar, mustard, salt sugar and Tabasco in
food processor. Season with pepper. Set aside.
Slice chicken into 1/4 inch pieces. Place in large bowl. Add celery, romaine, bell pepper,
green onions, and cashews. Toss with dressing.
Serve on a platter garnished with orange
slices and cilantro or parsley.
Hope this helps.