Cub Kitchen - Season 2 Episode 12 - Mandarin Orange Spinach Salad

August 23, 2017

Cub Kitchen - Season 2 Episode 12 - Mandarin Orange Spinach Salad

Cub Kitchen is a cooking blog where Bjorn R-G makes some of his favorite recipes, so easy he can do them in his Bear Skn underwear. Bjorn is not a professional chef, but he enjoys cooking and can get pretty creative in the kitchen. Join Bjorn each week for a fun new recipe. 

 

Special Thanks to my friends at Bear Skn for sponsoring the show. Grab your Bamboo Boxer Briefs now. Super comfortable for working in the kitchen.

 

 

Season 2 Episode 12

Mandarin Orange Spinach Salad.

 

Tools:

  • A Knife.
  • Cutting Board.
  • Blender
  • Large mixing bowl.
  • Spatula
  • Juicer
  • Fine Grater.
  • Small Frying Pan.
  • Tongs
  • Skimmer Spoon.
  • Measuring cup.
  • Measuring Spoons.
  • Stove
  • Grill
  • Paper towel
  • Plate
  • Gallon Size Zip Lock Bag.

 

Ingredients:

 

The Chicken Part.

  • 1-2 Boneless Chicken Brest.
  • 1 Tbsp Minced Garlic.
  • 1 Cup Teriyaki Sauce.
  • Salt and Pepper.

 

The Wonton Part.

  • Vegetable Oil.
  • 12 Wonton Wrappers.
  • Cinnamon to Sprinkle.

 

The Dressing Part.

  • 1/3 Cup Olive Oil.
  • 1 tsp. Lemon Zest.
  • 3 ½ tsp Lemon Juice.
  • 2 Tbsp Grated Ginger.
  • 1 Clove Garlic.
  • 1 Tbsp Honey.
  • 1 tsp Dijon Mustard.

Salad

  • 10 oz. Spinach.
  • 1 Can Mandarin Oranges.
  • 1 Cup sliced Almonds.
  • 1 Cup shredded Carrots.
  • 1 Chopped red bell pepper.
  • 1 Tbsp. Sesame Seeds.

 

Cook time: 20 minutes.

 

Directions

 

  1. Start with Chicken by adding Chicken Breast, minced garlic, teriyaki sauce, salt and pepper to gallon zip lock bag. Let marinade in bag at least an hour or more. Grill each breast on grill, about 5 minutes on each side. Cut and make sure they are cooked all the way through. After cooking cut chicken into small strips and set aside.
  2. For the Wontons: Take the 12 wonton wrappers and cut into small strips. In a small frying pan add 1 inch of vegetable oil and heat on medium heat. Add strips to oil, until slightly golden on the edges, remove from oil and let stand on paper towels. Before they cool sprinkle with cinnamon. Then let cool.
  3. For the Dressing add olive oil, lemon zest, lemon juice, grated ginger, clove garlic, honey, Dijon Mustard and salt to blender. Blend until smooth.
  4. In large mixing bowl add spinach, Mandarin oranges, sliced almonds, shredded Carrots, Chopped red bell pepper and cover with dressing. Mix until all ingredients are combined and dressing coats everything.
  5. When serving add mixture to a bowl, garnish with handful of wontons, some strips of chicken, and sprinkle with sesame seeds. Enjoy!




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