Today's lunch comes from Facebook. Yep! I saw Mandy's Kitchen post this recipe, so I ran to store so I could make it. Of course I changed it up a little, and I think it's great! I bought enough to have a few of these salads all week and I went ahead and doubled the dressing to have on hand when needed.
3 Tbsp. honey
1 1/2 Tbsp. Rice Vinegar
1/4 c. Mayonnaise
1 tsp. Dijon mustard
1/8 tsp. Sesame oil
Blend together all ingredients in a small bowl with a whisk or mixer. Refrigerate while you work on the salad.
2 pieces of Crispy Chicken Strips (frozen or from the deli)
bagged salad with asst. lettuces & veggies
bagged broccoli slaw
1 Tbsp. sliced almonds, toasted
1/4 c. fried won ton strips
1/4 cup mandarin slices, drained
Bake the chicken strips according to the package directions (if you bought frozen ones). At the last few minutes, add the almonds on the pan that the chicken is on so they can get toasted. Remove and cool. Cut up the chicken.
Mix together some of each (a good handfull per person) of the lettuce and coleslaw. Top with cut up chicken, almonds, wontons and madarin slices. Drizzle the dressing on top.
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