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August 7, 2012 Food

Mouth Watering: Asian Chicken Salad Recipe

I LOVE this Asian Chicken Salad recipe! And when I say, “love” I mean, absolutely love, love, love this salad!! My family does too & that’s why I wanted to share this recipe with you. It’s super easy & super simple. Just take:

Ingredients:One bone-in chicken breast 1/2 cup of your favorite teriyaki marinating sauce. 1/2 cup walnuts 1/2 of an orange (peeled & segmented) 1 full cup of brocolli, gently steamed & chopped 2 cups of romaine lettuce leaves or mix greens Makes 2 to 4 servings

First take your chicken breast, bone side down and place it in the oven on 350 degrees for 35 minutes, to make sure that it’s done.  Pour your marinade on first.

While you’re waiting for that to get ready.  In a large bowl, add your washed & ready lettuce leaves and then go ahead and segment out your orange.   Seedless is best if you have it.  If not, you can always, catch the seeds before you add the oranges to your salad.  Next you’re going to chop your brocolli.  Now, for my family, I’ve got to blanche the brocolli first (because they don’t like it too crunchy:-)  Blanching simply means that you steam it for a couple of minutes, then immediately transfer the brocolli into a bath of ice water to stop the cooking process.

Once the brocolli is cooled, drained it and add it to your salad.

 

When your chicken breast is done, give it about five minutes to rest.   And then we’re ready to chop.

Pull it apart easily with a fork or chop it with a knife.  Then add it to your salad.

Next add in your walnuts.

And then as a finishing touch, I usually like to take about an additional half cup of the marinade and bring it to a low simmer over medium-high heat in a saucepan.  I remove it from the heat and add a tablespoon of plain rice wine vinegar, one tablespoon of honey, and one teaspoon of orange zest.  Then drizzle it over your salad and enjoy!

This salad is full of texture and contrasting flavors.  It’s filling but yet light at the same time.  I hope that your family enjoys it as much as mine does.

Happy baking, happy cooking & happy fresh ingredients!
-Chemeeka

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Reader Interactions

Comments

  1. YUMMommy says

    August 9, 2012 at 11:36 pm

    Looks yummy!

    Reply
    • Katie Harding says

      August 10, 2012 at 8:41 pm

      I agree! Can’t wait to try it!

      Reply

Trackbacks

  1. Witching Hour Recipes | Octavia and Vicky says:
    September 25, 2013 at 2:16 am

    […] Asian Chicken Salad:This one satisfies the craving for salty Chinese take-out, but it’s healthy! I love the crunchy-sweet-salty combo and so does my family. This recipe is courtesy of our Mom Favorites cooking columnist, Chemeeka and it’s fab. […]

    Reply
  2. #MonthofMeals April - Your Monthly Menu Collection - Mom Favorites says:
    November 15, 2014 at 11:46 am

    […] and Parmesan, recipe from Huffington Post Thursday, April 3rd: Asian Chicken Salad, recipe from Mom Favorites Friday, April 4th: Creamy Cauliflower and Garlic Rice, recipe from Pinch of Yum Broiled Shrimp and […]

    Reply
  3. January 2015 MomFavorites.com Monthly Menu says:
    January 1, 2015 at 9:06 am

    […] January 15th: Asian Chicken Salad, […]

    Reply

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Welcome to Forks and Folly! It's time to have some fun in the kitchen. Forks and Folly is about enjoying the process of cooking and entertaining. No complicated recipes. No stress. It's back to basics with easy, make ahead food, and fabulous hosting tips.

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