Though we're not doing much for dinner, we are eating well for lunch. Most of us in the office are taking turns bringing lunch in. We've had lasagna, grilled sandwiches, sloppy joes, quiche, tuna sandwiches, soup, to name a few. It's a good arrangement as we're not running out for junk food and we usually are only responsible for bringing something in every 4-5 days.
Last week I brought in this Chinese Chicken salad. I was introduced to this salad when my son was in the first grade. The school had a luncheon for past parents and I was a volunteer worker. This salad was on the menu. I've made it numerous times over the years. It's got salty (soy sauce), sweet (pineapple and mandarin oranges) as well as crunch (water chestnuts and chow mein noodles). I always get requests for this recipe when I serve it. Most of it is done the night before so it makes very easy to put together for lunch.
Once again, not the prettiest picture but just keeping it real. We don't have fine china and linen at work!
CHINESE CHICKEN SALAD
1 can pineapple chunks (16 oz.)
1 can mandarin oranges (11 oz.)
1 can sliced water chestnuts (8 oz.)
4 ribs of celery
4 green onions
1 can chow mein noodles (5 oz.)
¾ cup mayonnaise
1 tablespoon soy sauce
1 teaspoon lemon juice
½ teaspoon salt
¼ teaspoon coarse ground black pepper
¼ teaspoon garlic powder
1. Remove fat from chicken; cook in boiling water; drain; cool and bone; chop into bite-sized pieces. (This was the directions in the original recipe. I usually bake bone-in chicken breasts).
2. Drain pineapple, mandarin oranges and water chestnuts well.
3. Chop celery and green onions.
4. Mix together the chicken, pineapple, mandarin oranges, water chestnuts, celery and green onions; cover and refrigerate overnight.
5. For dressing, mix together the ingredients; may be done in morning.
6. Just before serving, mix salad greens and chicken mixture with dressing (make sure there is no extra juice from fruit in chicken mixture before tossing). Top with chow mein noodles.