Friday, 22 January 2016 08:30

Asian Chicken Salad with Orange Honey Dressing

Serves 8

6 cups mixed greens, chopped bite sized

1 cup mandarin orange slices

1/4 cup toasted almonds slivers

3/4 lb. boneless, skinless chicken breasts, pounded thin



*For Dressing:*

1/4 orange juice

Zest of one orange

2 Tbsp. raw honey

3 Tbsp. rice wine vinegar

3 Tbsp. vegetable oil

1 Tbsp. fresh grated ginger

2 tsp. sesame oil

In a large bowl, whisk together orange juice, honey, orange zest, fresh
grated ginger and rice wine vinegar. While whisking slowly add in a
constant drizzle the oil to create an emulsion.

Remove 1/2 cup of dressing. Marinate chicken in 1/2 cup of dressing for
2 hours. Discard dressing used for marinade.

Grilled chicken on an outdoor grill or indoor grill pan. Cook chicken
until it reaches an internal temperature of 165° and juices in the
chicken run clear. Set aside.

Add sesame oil to remaining dressing and whisk together.

In a large bowl toss together mixed greens and oranges. Add dressing and
toss.

Slice chicken on a diagonal into strips. Plate salad onto individual
dishes top with chicken breast and garnish with toasted almonds.

Read 1096 times Last modified on Friday, 22 January 2016 08:37