Asian Orange Chicken Salad
It's the New Year, and as cliché as it sounds, most people have some sort of food-related resolution on their list of resolutions for 2010, whether they're looking to shed pounds, exercise more, make healthier choices or the like. So, to avoid any booing or throwing of forks, here is a recipe that will keep you satisfied in the flavor department and ensure you aren't breaking any diet rules.
I started with one previously frozen but now thawed chicken breast and split it in half so that the pieces were thinner and more manageable.
In a measuring cup add soy sauce, orange/clementine juice, garlic and fresh minced ginger.
Pour the sauce over the chicken and allow marinade at least 30 minutes, but an hour or more would be preferable.
When your chicken is ready, heat a grill pan over medium heat and grill.
Flip after 6 minutes and grill Side #2 for 6 more minutes.
While the chicken is hanging out on the stove, whip up a dressing. One of the benefits of making your own dressing is the ability to control every ingredient that goes in. This one starts with a bit of soy sauce (use a lite soy sauce to control salt further), orange juice, honey, fresh ginger, rice wine vinegar and extra virgin olive oil. Whip it together with a mini whisk or a fork. Give it a taste and adjust the sweetness and saltiness by adding more honey (sweet) or soy sauce (salt) to your liking.
Then it's time to build the salad. I start with an organic spring mix, but you can use your favorite lettuce mix. Add an entire clementine, peeled and sectioned and a sprinkling of slivered almonds (to keep you full longer).
Cut up your chicken into thin strips and add them to the top of your salad. Pour the dressing over…
Note: If you're looking for a smaller portion, save the second piece of chicken and some of the leftover dressing for another day. Just take the dressing out of the fridge an hour beforehand so the olive oil has a chance to reconstitute.
Asian Orange Chicken Salad
1 ½ cups spring mix or other greens
1 chicken breast
1 fresh clementine or mandarin orange, peeled and sectioned
2 tablespoons slivered almonds
¼ cup lite soy sauce
¼ cup orange juice or clementine juice
1 garlic clove, minced
1 tablespoon fresh ginger, minced
1 tablespoon lite soy sauce
2 tablespoons orange juice
1 teaspoon honey
1 teaspoon fresh ginger, minced/pressed through a garlic press
1 tablespoon rice wine vinegar (can substitute white wine vinegar)
3 tablespoons extra virgin olive oil
Mix together all marinade ingredients and pour over chicken breasts in a shallow dish or zip-top bag. Refrigerate and let marinate at least 30 minutes. Heat griddle over medium heat and grill chicken for 6 minutes each side until juices run clear.
While the chicken is grilling, mix together soy sauce, orange juice, honey, ginger and rice wine vinegar for the dressing. Slowly add the olive oil while whisking until oil is incorporated.
Slice the chicken into thin strips. Layer greens, clementine sections, almonds and chicken, topping with desired amount of dressing.