Thai Citrus Chicken Salad

Recipe by - Carla -
READY IN: 1hr
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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