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Asian Chicken Salad Recipe
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To make Asian Chicken Salad you will need
Ingredients
| | SALAD DRESSING | | | | 2/3 | cups | Fresh orange juice | | 2 | tablespoons | Low sodium teriyaki sauce | | 1 | tablespoon | Rice vinegar | | 1 | tablespoon | Mirin | | 2 | teaspoons | Hoisin sauce | | 1/2 | teaspoons | Sesame oil | | 1 | | Garlic clove; minced |
| | MARINADE | | | | 1/4 | cups | Fresh orange juice | | 1/4 | cups | Low sodium teriyaki sauce | | 1/3 | cups | Brown sugar | | 1/2 | teaspoons | Red pepper flakes | | 4 | | Boned and skinned chicken breast halves |
| | SALAD INGREDIENTS | | | | 8 | cups | Mixed salad greens | | 1/2 | cups | Red onion; sliced | | 11 | ounces | Mandarin oranges in light syrup; drained | | 8 | ounces | Waterchestnuts; canned, drained | | 1 | large | Red bell pepper; sliced into rings |
Instructions
Combine 2/3 cup orange juice, 2 tablespoons teriyaki sauce, rice vinegar,
mirin, hoisin sauce, sesame oil and garlic in a small bowl; stir well.
Cover and chill.
Combine 1/4 cup orange juice, 1/4 cup teriyaki sauce, brown sugar, and red
pepper flakes in a large bowl. Slice chicken breasts into 3 x 1/2 inch wide
strips and add to bowl. Toss to coat. Marinate in refrigerator for
15 minutes.
Place a large nonstick skillet coated with cooking spray over medium-high
heat until hot. Add chicken and marinade; cook 8 minutes or until chicken
is done and liquid almost evaporates. Remove from heat.
Divide salad greens, onions, oranges, water chestnuts, bell pepper, and
chicken mixture evenly among 4 plates. Drizzle dressing over each salad.
Enjoy your Asian Chicken Salad
How much is in a cup?
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Wed 6 Aug 2008
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