Tropical Chicken Salad & Orange Celery Seed Dressing - cooking recipe

Ingredients

1 cup romaine lettuce, chopped into small pieces
1 cup spinach (chopped into small pieces)
1 tablespoon carrot, shredded
1/2 cup red cabbage, shredded
4 ounces boneless skinless chicken breasts
1 tablespoon coconut
1 tablespoon slivered almonds, toasted
1 mandarin orange, sectioned and drained
1/2 slice fresh pineapple (round slice)
1 slice orange (round slice)
Teriyaki marinade
1 cup teriyaki sauce
1 cup honey
1 cup water
Orange-Celery Seed Dressing (use 3 oz)
1/4 medium onion
2 teaspoons lemon juice
1 cup granulated sugar
3/4 tablespoon dry mustard
1/2 teaspoon salt
1/2 cup cider vinegar
1 cup vegetable oil
1 teaspoon celery seed
1/4 cup fresh orange, Chopped with pulp and peel included

Preparation

To make teriyaki marinade:
Combine all ingredients.
Marinate chicken breast for 2 hours.
Remove the chicken from the marinade and broil.
Cut into strips.
To make salad:
Toss together the greens, carrots, and red Cabbage.
Place the broiled chicken strips on top of the greens.
Sprinkle the coconut along each side of the chicken. Top with toasted almonds.
Arrange the mandarin orange segments, pineapple, and orange slices in alternating clusters around the plate.
Ladle warm Orange-celery seed dressing over the salad just before serving. Serve while chicken is warm.
To make dressing:
Puree the onion in a blender with lemon juice. Set aside.
combine sugar, dry mustard, salt and vinegar in a double boiler.
Bring to a boil for 1 minute.
Cool until lukewarm, then blend on low speed with mixer for 5 minutes.
Add the oil, onion mixture, celery seeds and chopped orange, and blend at medium speed for 10 minutes.
Bottle and store in refrigerator. Serve at room temperature.