Spicy Orange Chicken Salad |
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Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 4 |
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From Family Circle All-Time Favorite Recipes. Ingredients:
1 cup low sodium chicken broth |
3/4 cup fresh orange juice |
1 tablespoon grated fresh ginger |
2 garlic cloves, minced |
4 boneless skinless chicken breast halves (about 1 lb. total weight) |
4 ounces snow peas, trimmed |
1 tablespoon honey |
1 tablespoon creamy peanut butter |
1 tablespoon rice wine vinegar |
2 teaspoons soy sauce |
2 teaspoons dark sesame oil |
4 cups sliced napa cabbage |
4 cups sliced romaine lettuce |
1 (8 ounce) can sliced water chestnuts, drained and rinsed |
1 red bell pepper, cut into 2-inch long strips |
2 tablespoons chopped unsalted peanuts |
Directions:
1. In a saucepan, mix together the broth, orange juice, ginger, and garlic.
2. Bring to a simmer.
3. Add in chicken breasts; cook, covered, for 15 minutes or until internal temperature registers 170° on an instant read thermometer; turn over halfway through the cooking.
4. Add in the snow peas; cover and cook 2 minutes or until crisp tender.
5. Remove chicken and snow peas using a slotted spoon; cool chicken and cut into cubes.
6. Meanwhile, boil cooking liquid until reduced to 3/4 cup (about 10 minutes).
7. Whisk in the honey, peanut butter, vinegar, soy sauce, and sesame oil to make a dressing (may serve this warm or chill in the freezer for 15 minutes).
8. To serve salad: line individual salad plates with cabbage and romaine lettuce.
9. Toss the chicken, snow peas, water chestnuts, bell pepper, and half the dressing; spoon mixture onto salad plates.
10. Sprinkle with peanuts; serve with remaining dressing.
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