Asian Citrus Chicken Salad
Ellen Whiteman
Asian Citrus Chicken Salad is a healthy and refreshing salad with a tangy citrus flavor. It is made with skinless boneless chicken breast halves, mixed salad greens, oranges, and red bell pepper. The dressing is a combination of honey, low-sodium soy sauce, raspberry vinegar, ginger, orange rind, and fresh orange juice. This Paleo dish is perfect for those who are looking for a light and flavorful meal.
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10 mins
20 mins
Nutritional Value
Ingredients
divided
grated peeled fresh
grated
peeled and sliced
cut into thin strips
Instructions
Combine first 6 ingredients in a medium bowl; stir well with a whisk. Set aside.
Coat a large nonstick skillet with cooking spray; place over medium-high heat. Add chicken. Spoon 2 tablespoons orange juice mixture over chicken; cook 5 minutes. Turn chicken, and spoon 2 tablespoons orange juice mixture over chicken. Cook 5 minutes or until done. Remove chicken, and let cool slightly.
Remove skillet from heat. Stir 4 teaspoons soy sauce into drippings in skillet. Set aside. Cut chicken into thin slices; set aside.
Place 2 cups salad greens on each of 4 plates. Arrange orange slices and bell pepper strips over greens. Drizzle 3 tablespoons orange juice mixture over each serving. Arrange sliced chicken over greens. Drizzle each serving with 1 teaspoon of orange juice mixture from pan.
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