Warm oriental chicken and orange salad
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Scallions, cut in fourths | |
| 3 | Garlic cloves | |
| ¼ | cup | Vinegar |
| ¼ | cup | Soy sauce |
| ¼ | cup | Orange juice |
| 1 | tablespoon | Sesame oil |
| 1 | tablespoon | Hot mustard |
| 2 | teaspoons | Hot pepper sauce |
| ¼ | teaspoon | Ginseng |
| 1 | pounds | Boneless chicken breasts |
| 2 | cups | Torn salad greens |
| 2 | Oranges; peeled & sectioned | |
| ¼ | cup | Unsalted peanuts |
| 2 | Radishes; sliced | |
| 2 | Scallions; sliced diagonally | |
Directions
In a food processor or blender, place the quartered scallions, garlic, vinegar, soy sauce, orange juice, sesame oil, mustard, pepper sauce and ginseng. Process until smooth. Place the chicken pieces in a shallow baking dish, and pour the marinade over it. Cover with plastic wrap and chill for 4 hours or overnight.
Remove chicken from the marinade. Grill or broil it until done and transfer it to a plate.
In a saucepan over medium-high heat, bring the marinade to a boil; boil for 10 minutes. Reduce heat and simmer 5 minutes.
Slice the chicken into thin strips and arrange it on the salad greens. Top with the orange segments, peanuts, sliced radishes and scallions. Pour the heated marinade over the salad and serve immediately.
Murphy writes: "A tangy marinade gives this salad a lot of flavor without a lot of fat."
From Shannon Bridget Murphy/Huntington, WV in "Kitchen Table: Where Herbs and Spices Make a Difference" column in "The Herb Companion." Oct./Nov. 1994, Vol. 7, No. 1. Pg. 20. Posted by Cathy Harned.
Submitted By CATHY HARNED On 09-26-94