Spiced Orange Chicken Salad Recipe
You ask why I am excited about sharing this Spiced Orange Chicken Salad recipe with you? Simply because I think that this is the best recipe of Spiced Orange Chicken Salad in the world. The main ingredient in this recipe is Chicken. A great Side Dish recipe is one like this. Just try this yummy recipe. I am sure you will love it!
Ingredients
4 small red-skin potatoes, scrubbed (1 pound)
1 1/2 cups orange juice
1 tablespoon grated fresh ginger or 1 teaspoon ground ginger
1/2 teaspoon ground cumin
1 clove garlic, crushed
2 whole skinned and boned chicken breasts, halved (8 ounces each)
4 small carrots, peeled and cut into matchstick strips 2 inches long
2 tablespoons raspberry vinegar or cider vinegar
1/4 teaspoon salt
2 tablespoons minced parsley or fresh cilantro (coriander)
1 small head red-leaf lettuce or escarole, rinsed and patted dry
Orange slices (optional garnish)
Directions
1 Bringa medium-size saucepan of water to a boil. Add the potatoes, cover, and cook for 13 to 14 minutes or until tender. Drain and rinse under cold water; drain again. Halve, then slice 1/4 inch thick.
2 Meanwhile, in a 10-inch skillet, bring the orange juice, ginger, cumin, and garlic to a boil. Add the chicken, lower the heat, cover, and simmer for 3 to 4 minutes. Turn the chicken over, cover, and simmer 3 to 4 minutes more or until the juices run clear when the flesh is pricked with a fork. With a slotted spoon, transfer the chicken to a cutting board. Add the carrots to the simmering juice, cover, and cook for 3 minutes. With a slotted spoon, transfer the carrots to a plate to cool. Remove the skillet from the heat and stir in the vinegar, salt, and parsley.
3 Cut the chicken into 1/2-inch strips. Arrange the lettuce on 4 individual plates, then arrange the potatoes, chicken, and carrots on top and spoon some of the dressing over each salad. Garnish with the orange slices if desired.
2 Meanwhile, in a 10-inch skillet, bring the orange juice, ginger, cumin, and garlic to a boil. Add the chicken, lower the heat, cover, and simmer for 3 to 4 minutes. Turn the chicken over, cover, and simmer 3 to 4 minutes more or until the juices run clear when the flesh is pricked with a fork. With a slotted spoon, transfer the chicken to a cutting board. Add the carrots to the simmering juice, cover, and cook for 3 minutes. With a slotted spoon, transfer the carrots to a plate to cool. Remove the skillet from the heat and stir in the vinegar, salt, and parsley.
3 Cut the chicken into 1/2-inch strips. Arrange the lettuce on 4 individual plates, then arrange the potatoes, chicken, and carrots on top and spoon some of the dressing over each salad. Garnish with the orange slices if desired.
