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Oriental Chicken Salad
- 2 pkgs (3 oz / 85 g each) dried Chinese noodles
- 3 tbsp (45 mL) olive oil
- 2 tbsp (30 mL) frozen orange juice concentrate thawed
- 1 tsp (4 mL) coarsely ground pepper
- 3/4 tsp (4 mL) garlic powder
- 1/4 tsp (1 mL) ginger
- 1 pkg (142 g) Craisins® Dried Cranberries
- 1 can (10 oz / 284 mL) Mandarin oranges, drained
- 3 green onions, white and green parts sliced
- 1 lb (500 g) chicken tenderloins*
- 3 tbsp (45 mL) poppy seeds
- 2 tbsp (30 mL) oil
Cook noodles (without flavour packet, if included) according to packet directions. Rinse with cold water, drain thoroughly. Set aside. Combine olive oil, orange juice concentrate, pepper, garlic powder and ginger, mixing vigorously with a fork. Add to noodles, tossing to mix. Gently toss in Craisins® Sweetened Dried Cranberries, oranges and green onions. Place in serving bowl, set aside. Rinse chicken with cold water, pat dry. Sprinkle poppy seeds on a plate. Press one side of each chicken tenderloin into poppy seeds. Heat oil in a medium frying pan. Place chicken, poppy seed side down, in the pan. Cook until chicken is no longer pink inside, about 5 minutes, turning only once. Place chicken on top of noodles. Makes 3 servings.
*Or substitute 1 lb (500 g) boneless, skinless breasts. Remove tenderloin portion from underside of each breast and slice breasts into tenderloin-size pieces.
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