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Lilly’s Table

 
 
© Lillys-Table.com Photo of Warm Chinese Chicken & Tatsoi Salad
 

Tags: Dairy Free Gluten-Free Low-Glycemic Nut Free

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

20 mins

Time
Estimate
20 mins

Icon Heart Healthy

Gluten
Free?
Yes

Winter

Typical
Season
Winter

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Winter

Warm Chinese Chicken & Tatsoi Salad

 

Asian inspired chicken pieces are drizzled over tatsoi greens for this unique chicken salad that bursts with fresh slices of orange. This travels nicely too. Store the chicken separate, heat and toss on to the ‘cool’ ingredients just prior to serving.

Ingredients

  • 1 clove garlic, finely minced
  • 1 inch piece ginger, peeled and grated or finely minced
  • 1 teaspoon red chili sauce, more if desired
  • 1 tablespoon honey
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon sesame oil
  • 10 ounces chicken, breasts or thighs, cut into pieces
  • 1 bunch tatsoi, washed and dried
  • 1 orange
  • 2 green onions, rinsed
  • ½ cup orange juice
  • 1 tablespoon sesame seeds

Serving Size: 2 People

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Preparation Instructions

Shake or whisk together the garlic, ginger, red chili sauce, honey, rice wine vinegar and sesame oil. Reserve about 3 tablespoons and pour the rest over the chicken.

Marinate for at least 15 minutes, up to overnight.

Arrange the tatsoi in a salad bowl, torn into large pieces. Cut the orange into segments:
Cut off each end and then slice off the skin including the white pith until only the flesh is exposed. Cut this into round slices.

Slice the green onions into strips.

Heat a skillet over medium-high heat and add in the chicken with the marinade. Saute for 6-10 minutes, searing the pieces on each side until they are cooked through. Pour in the remaining marinade and orange juice.

Simmer for just a minute, then pour the chicken and sauce over the greens. Arrange the orange slices, green onions and sesame seeds on top.