Your Seven Day Forecast
Asian Citrus Chicken Salad
Pair this salad with crispy sesame breadsticks, sesame crackers or top with sesame croutons.
| Ingredients | |
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1/3 c. honey
2 Tbsp low sodium soy sauce, divided
1.3 c. raspberry vinegar
2 tsp. peeled, grated fresh ginger
1 Tbsp. orange zest
1/3 c. fresh orange juice
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Cooking spray or neutral oil
4 (4 ounce) boneless, skinless chicken breast halves
4 tsp. low sodium soy sauce
8 c. mixed salad greens (4 c. spring mix and 4 c. romaine mix)
3 oranges, peeled and sliced
1 red bell pepper, seeded, cut into thin strips
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Add first six ingredients to a medium bowl, wisk well and set aside.
Coat a large non-stick skillet with cooking spray (or brush with a thin layer of neutral oil) and place over medium heat. Add chicken and spoon two tablespoons of the dressing mixture over the chicken. Cook five minutes, turn and add two more tablespoons of the dressing mixture on the second side. Cook until done (165 degrees F). Remove to a platter and cool slightly.
Remove skillet from heat and stir in 4 teaspoons soy sauce into the drippings in the skillet, set aside.
Slice chicken breasts thinly, set aside.
Divide salad greens among 4 plates, Divide orange slices and pepper strips on top of greens. Combine pan drippings with dressing to taste and drizzle 3 tablespoons over each plate of greens. Top each plate with one chicken breast and drizzle with one more table spoon of the dressing.