Capital Cooks – Orange Chicken Salad

Now that summer is in full swing, it is too hot to spend hours “laboring over a hot stove,” as my grandmother used to say. So for this month, we bring you a recipe that is both delicious and stove-less!



6  cups iceberg lettuce, cut into bite-sized pieces

22 ounces (2 cans) mandarin oranges, drained

3  green onions, sliced thin

3/4 cup celery, diced

12 1/2 ounces (1 can) white chicken, packed in water, drained

3/4 cup slivered almonds


Honey Mustard Dressing


3/4  cup olive oil

1/3  cup apple cider vinegar or lemon juice

6     tablespoons honey

1     teaspoon garlic salt

1     teaspoon dry mustard

1     teaspoon dill weed



In a large bowl, toss the salad ingredients until well-mixed.

Blend dressing ingredients. Add 1/2 cup dressing to salad. Toss again.

Serve over Chinese noodles.

Makes 6 servings.


How easy is that? A delicious and refreshing meal that is sure to please everyone on a hot day. Come find this recipe and many more in Linda Bauer’s book, Capital Cooks, available in The Hall of Presidents!