Chicken Salad Oriental Recipe
Ingredients
| 3/4 pound cooked boned, skinless chicken breast meat, diced | ||
| Mandarin oranges | 1 Can (10oz), drained | |
| Water chestnuts | 1/2 Cup (16 tbs), sliced | |
| 2 tablespoons + 2 tablespoons chopped green onion | ||
| Pepper red | 1/4 Cup (16 tbs), chopped | |
| 1/2 cup plain nonfat yogurt or yogurt cheese | ||
| Banana | 1/2 Cup (16 tbs), mashed | |
| Honey | 3 Tablespoon | |
| Lemon juice | 1 Tablespoon | |
| Apple cider vinegar | 2 Teaspoon | |
| Ginger | 1 Teaspoon, finely chopped | |
| Pepper white | 1 Dash | |
| 3 cups chopped romaine lettuce or dark leafy greens of choice | ||
Directions
MAKING
1.In a mixing bowl, combine the chicken, one half of the canned orange, water chestnuts, 2 tablespoons of chopped onions and red peppers.
2. In a food processor or using a blender, combine yogurt, banana, honey, lemon juice, vinegar, ginger and white pepper. Blend until smooth and pureed.
3. Add the puree mix to the chicken and vegetables. Toss and mix well till incorporated. Refrigerate
SERVING
4. Using a serving salad plate, place a iced romaine lettuce.
5. Spoon the chilled chicken salad on top. 6.Arrange the remaining orange slices around the lettuce.
7. Sprinkle the salad with ther remaining chopped onions, as a garnish
1.In a mixing bowl, combine the chicken, one half of the canned orange, water chestnuts, 2 tablespoons of chopped onions and red peppers.
2. In a food processor or using a blender, combine yogurt, banana, honey, lemon juice, vinegar, ginger and white pepper. Blend until smooth and pureed.
3. Add the puree mix to the chicken and vegetables. Toss and mix well till incorporated. Refrigerate
SERVING
4. Using a serving salad plate, place a iced romaine lettuce.
5. Spoon the chilled chicken salad on top. 6.Arrange the remaining orange slices around the lettuce.
7. Sprinkle the salad with ther remaining chopped onions, as a garnish
Chef
