Thai Citrus Chicken Salad

Total Time
1hr
Prep
1 hr
Cook
0 mins

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. :)

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Ingredients

Nutrition

Directions

  1. DRESSING:.
  2. Combine the ginger, garlic, soy sauce, rice wine vinegar, orange juice, lime juice, and brown sugar together.
  3. Add salt and freshly ground pepper and taste for seasoning.
  4. Refrigerate 1 hour to allow flavors to infuse.
  5. SALAD:.
  6. Combine the Chinese Cabbage, bean sprouts, sliced red onion and orange segments. (I like to drop everything in a large zip-lock bag).
  7. 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. Add the sliced chicken to a frying pan and brown lightly with a small amount of olive oil.
  9. Add the remainder of the citrus dressing; bring to a boil; reduce for 30 seconds to allow mixture to thicken slightly.
  10. Place Chinese cabbage mixture on two dinner plates.
  11. Arrange sliced chicken on top and pour over the remaining sauce.
  12. Top with freshly chopped cilantro.
Most Helpful

I 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.

4 5

Super yummy! Although the dressing never thickened up & it was pretty runny. The chicken I used soaked up most of it, but if chicken wasn't used, the salad would have been a bit wet. the flavors were great. Will make again!

5 5

I used the dressing to pour in my cabbage and carrot salad. It was delicious!