Chopped Watercress Chicken Salad with Asian Orange Dressing
Equipment
- small saucepan
- food processor or blender
- marinade bag
- large serving bowl
- arge sauté pan
Ingredients
- 1-1/2 lbs chicken tenders
- 1-1/2 cups orange juice
- 2 tsp honey
- 1 tbsp sesame oil
- 4 tsp soy sauce
- 3 tbsp rice wine vinegar
- 2 tbsp water
- 1 tsp grated fresh ginger
- 2 cloves garlic
- 1/2 tsp red chili flakes
- 4 cups watercress washed and chopped (arugula maybe substituted)
- 2 cups romaine hearts washed and chopped
- 1 bunch green onions, sliced
- 1/4 cup cilantro, chopped
- 2 tbsp peanuts, chopped
Instructions
- Wash hands with soap and water.
- Scrub garlic with a clean vegetable brush under running water. Gently rub green onions, watercress and romaine hearts under cold running water.
- In a small saucepan, bring orange juice to a boil over medium heat. Boil to reduce by half, about 5 minutes.
- In food processor or blender, combine juice, honey, sesame oil, soy sauce, vinegar, water, ginger and garlic. Process until smooth.
- Remove half of the marinade and place in a large plastic, sealable bag. Add red chili flakes and chicken tenders. Do not rinse raw poultry.
- Wash hands with soap and water after handling uncooked chicken.
- Marinate for 30 minutes in the refrigerator on lowest shelf. Reserve remaining dressing that was not used with the chicken. Do not reuse marinades used on raw foods.
- In a large serving bowl, combine watercress, romaine, onions and cilantro.
- Warm large sauté pan over medium-high heat. Remove tenders from marinade and add to pan, along with marinade.
- Wash hands with soap and water.
- Sauté chicken tenders about 3–4 minutes per side until cooked through and caramelized brown and the internal temperature reaches 165 °F on food thermometer.
- Toss reserved dressing with greens. Top with grilled tenders. Add chopped peanuts before serving.
Notes
This recipe was developed using the Safe Recipe Style Guide at SafeRecipeGuide.org