Mandarin Chicken Mini Pierogy Salad

Mandarin Chicken Mini Pierogy Salad

Ingredients

  • 1 (12.84 ounce) box Mini Classic Onion or your favorite variety of Mrs. T's® Pierogies
  • 4 ounces snow peas, trimmed and cut diagonally
  • 8 ounces mandarin oranges, drained
  • 4 ounces sliced water chestnuts
  • 2 teaspoons sesame oil
  • ½ pound chicken breast, cut into 1-inch pieces
  • 1 teaspoon minced garlic
  • 2 tablespoons sweet chili sauce
  • 1 tablespoon tamari sauce
  • 1 teaspoon fresh grated ginger
  • 2 cups torn red leaf lettuce
  • ½ cup chow mein noodles

Directions

  • Place pierogies in boiling water for 3 to 5 minutes; add snow peas halfway through cook time. Chill pierogies and snow peas in cold water. Set aside.
  • Sauté chicken in oil until cooked through, about 9 minutes; add garlic and sauté for 1 minute.
  • In a separate bowl, whisk together sweet chili sauce, tamari sauce and ginger. Add the sauce to the chicken.
  • Place the chicken mixture, pierogies, snow peas, mandarin oranges and water chestnuts into a large bowl and mix gently to combine.
  • Serve on top of red leaf lettuce, topped with chow mein noodles.

Mandarin Chicken Mini Pierogy Salad

Mandarin Chicken Mini Pierogy Salad
  • Total Time (min) 30
  • Prep Time (min) 15
  • Ingredients 12
  • Servings 4

Ingredients

  • 1 (12.84 ounce) box Mini Classic Onion or your favorite variety of Mrs. T's® Pierogies
  • 4 ounces snow peas, trimmed and cut diagonally
  • 8 ounces mandarin oranges, drained
  • 4 ounces sliced water chestnuts
  • 2 teaspoons sesame oil
  • ½ pound chicken breast, cut into 1-inch pieces
  • 1 teaspoon minced garlic
  • 2 tablespoons sweet chili sauce
  • 1 tablespoon tamari sauce
  • 1 teaspoon fresh grated ginger
  • 2 cups torn red leaf lettuce
  • ½ cup chow mein noodles

Directions

  • Place pierogies in boiling water for 3 to 5 minutes; add snow peas halfway through cook time. Chill pierogies and snow peas in cold water. Set aside.
  • Sauté chicken in oil until cooked through, about 9 minutes; add garlic and sauté for 1 minute.
  • In a separate bowl, whisk together sweet chili sauce, tamari sauce and ginger. Add the sauce to the chicken.
  • Place the chicken mixture, pierogies, snow peas, mandarin oranges and water chestnuts into a large bowl and mix gently to combine.
  • Serve on top of red leaf lettuce, topped with chow mein noodles.