Ingredients
-
-
1
-
1
-
2
-
1/4
-
2
-
1
-
1
-
-
2
-
100
-
1
-
1
-
2
-
Directions
Thai Citrus Chicken Salad, This is a healthy and delicious summer salad Great for lunch while sitting out in the garden with a a nice cold glass of white wine :), Lovely I’ve made this twice now, and will certainly make it many more times 🙂 Once I did not have the bean sprouts, so I substituted cucumber and celery for them This is so light and healthy Thanks!, used the juice of just 1 orange in part because I only had balsamic vinegar and I thought the sweetness would be enough I decided to wilt my bok choy a bit in the same pan I did the chicken in, and tossed it with the dressing in that pan I also used bamboo shoots and some baby corn I topped the salad with some toasted almonds for a tasty garnish I made the dressing a day ahead and it really improved over the 24 hours
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Steps
|
1
Done
|
Dressing: |
|
2
Done
|
Combine the Ginger, Garlic, Soy Sauce, Rice Wine Vinegar, Orange Juice, Lime Juice, and Brown Sugar Together. |
|
3
Done
|
Add Salt and Freshly Ground Pepper and Taste For Seasoning. |
|
4
Done
|
Refrigerate 1 Hour to Allow Flavors to Infuse. |
|
5
Done
|
Salad: |
|
6
Done
|
Combine the Chinese Cabbage, Bean Sprouts, Sliced Red Onion and Orange Segments. (i Like to Drop Everything in a Large Zip-Lock Bag). |
|
7
Done
|
Toss With Half of the Dressing. (again, If You Use a Zip-Lock Bag You Can Easily Pour in Half of the Dressing, Seal and Fumble to Mix Dressing in With Salad; Place in the Refrigerator Until Ready to Use.). |
|
8
Done
|
Add the Sliced Chicken to a Frying Pan and Brown Lightly With a Small Amount of Olive Oil. |
|
9
Done
|
Add the Remainder of the Citrus Dressing; Bring to a Boil; Reduce For 30 Seconds to Allow Mixture to Thicken Slightly. |
|
10
Done
|
Place Chinese Cabbage Mixture on Two Dinner Plates. |
|
11
Done
|
Arrange Sliced Chicken on Top and Pour Over the Remaining Sauce. |
|
12
Done
|
Top With Freshly Chopped Cilantro. |
