Teriyaki Mandarin Salad with Chicken
8 ounces larger/thinner pasta noodle, like corkscrew (I used caserecce) cooked to al dente
4 cups spinach leaves
½ cup Craisins
⅓ toasted almonds
¾ cup mandarin oranges, drained
¼ cup cilantro leaves, roughly chopped
¾ lb. of cooked chicken, can be strips, breasts, rotisserie etc. You could also use grilled shrimp or salmon.
⅓ cup plus 1 tablespoon teriyaki sauce
⅓ cup rice wine vinegar
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon salt
¼ teaspoon black pepper
1 tablespoon sugar
½ cup vegetable oil
In a large salad bowl, combine all salad ingredients except for chicken.
In a medium bowl, whisk together all dressing ingredients.
Toss salad with dressing, and top with chicken.
Boxed Brownie Boost (Frosting for brownies)
3 tablespoons butter, softened
3 tablespoons unsweetened cocoa powder
2-3 tablespoons heavy cream
1 tablespoon honey
1 teaspoon vanilla extract
1 cup confectioners’ sugar
Box of brownie mix (plus brownie ingredients called for)
Prepare brownies according to directions on box.
While the brownies are cooking, use a hand mixer on low in a large bowl to combine butter, cocoa, honey, vanilla, and sugar for 30 seconds.
Slowly add in milk a little at a time to get the consistency of frosting, you may need a little more, or a little less.
Spread over warm brownies.
Let brownies cool and serve with whipped cream.
Amy Poore is a mom, a wife, and a foodie. To see more of Amy's delicious recipes, visit her blog, Poore Amy, at pooreamy.com.