Printable Recipe: docs.google.com/document/d/1K...
Grilled Chicken & Mandarin Orange Salad
2 lb boneless, skinless chicken thighs, trimmed
1 tsp salt
1 tsp pepper
1 tsp ground ginger
6 cups chopped romaine lettuce
¾ cup sliced strawberries
15 oz can mandarin oranges, drained
½ cup diced cucumber
¼ cup chopped fresh cilantro
1 green onion, sliced
4 oz vinaigrette (recipe below)
¼ cup dry-roasted, salted peanuts, chopped (optional)
Season chicken with salt, pepper, and ginger. Grill over medium-high heat 5 minutes, flip and cook another 4 minutes. OR Cook chicken in hot oil in a large nonstick skillet over medium-high heat 4 to 5 minutes per side or until done. Let stand 5 minutes; thinly slice.
Meanwhile, toss together romaine, strawberries, oranges, cucumber, cilantro, green onion, and vinaigrette in a large bowl. Divide salad among serving plates; top with chicken. Sprinkle with peanuts (optional).
Vinaigrette
1 tbsp sugar
2 tbsp olive oil
1 tbsp white wine or apple cider vinegar
dash hot sauce
salt & pepper to taste
½ tbsp chopped fresh parsley
Shake or whisk all ingredients together. Set aside until ready to serve.
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