Ingredients
-
-
1
-
1
-
2
-
1/4
-
2
-
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
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1
Done
|
Dressing: |
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2
Done
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Combine the Ginger, Garlic, Soy Sauce, Rice Wine Vinegar, Orange Juice, Lime Juice, and Brown Sugar Together. |
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3
Done
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Add Salt and Freshly Ground Pepper and Taste For Seasoning. |
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4
Done
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Refrigerate 1 Hour to Allow Flavors to Infuse. |
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5
Done
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Salad: |
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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). |
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7
Done
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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
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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. |
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10
Done
|
Place Chinese Cabbage Mixture on Two Dinner Plates. |
