Oriental Mandarin Salad
|Peanut oil||2 Tablespoon, divided|
|Soy sauce||2 Tablespoon, divided (Light Or Regular)|
|Sesame seeds||4 Teaspoon, divided|
|Minced garlic||1⁄2 Teaspoon, divided|
|Ground ginger||1⁄4 Teaspoon, divided|
|Chex rice cereal||2 Cup (32 tbs)|
|Boneless skinless chicken breasts||16 Ounce, cut into strips (1 Pound)|
|Spinach leaves||6 Cup (96 tbs)|
|Canned mandarin orange segments||11 Ounce, drained (1 Can)|
|Canned water chestnuts||8 Ounce, drained (1 Can)|
|Orange juice||1⁄4 Cup (4 tbs)|
|Orange peel||1 Teaspoon, grated|
|Soy sauce||1 Teaspoon (Light Or Regular)|
To make cereal croutons, in large skillet combine 1 tablespoon oil, 1 tablespoon soy sauce, 2 teaspoons sesame seeds, 1/4 teaspoon garlic and 1/8 teaspoon ginger.
Cook just until mixture comes to a boil, stirring occasionally.
Add cereal, stirring until all pieces are evenly coated.
Cook 2 minutes, stirring constantly.
Spread on paper towels to cool.
In same skillet over high heat combine remaining 1 tablespoon oil, 1 tablespoon soy sauce, 2 teaspoons sesame seeds, 1/4 teaspoon garlic and 1/8 teaspoon ginger.
Add chicken, stirring until all pieces are evenly coated.
Cook 3 to 4 minutes or until chicken is no longer pink, stirring constantly.
Remove from heat.
In large bowl combine chicken, spinach, orange segments and water chestnuts.
In small bowl combine orange juice, honey, orange peel and 1 teaspoon soy sauce; toss with salad mixture.
Add cereal croutons and toss.