Chinese Chicken Salad
Recipe type: Salad
- 2 large oranges
- ¼ cup rice vinegar
- ¼ cup soy sauce
- 3 T. grated fresh ginger
- 3 T. sugar
- 1 T. Asian chili-garlic sauce
- 3 T. vegetable oil
- 2 T. toasted sesame oil
- 4 (6-8 ounce) boneless, skinless chicken breasts, trimmed
- 2-3 romaine lettuce hearts, sliced thin
- ½ small head Napa cabbage, cored and shredded
- 2 bell peppers, cut into matchsticks
- 1 cup fresh cilantro leaves
- 1 cup salted dry-roasted peanuts, chopped
- 6 scallions, sliced thin
- Peel the oranges with a knife. Segment the oranges and transfer the segments to a small bowl. Set aside for garnishing the salad. Squeeze the juice from the orange membranes into a second bowl (juice should measure ¼ cup).
- Combine the orange juice, vinegar, soy sauce, ginger, sugar, and chili-garlic sauce in a bowl. Transfer ½ cup of the orange juice mixture to a 12-inch skillet. Slowly whisk vegetable oil and sesame oil into the remaining orange juice mixture to make the vinaigrette. Set aside.
- Bring the orange juice mixture in the skillet to a boil. Add the chicken, reduce heat to medium-low, cover and simmer until the meat registers 160 degrees (about 10-15 minutes), flipping halfway through cooking. Transfer the chicken to a plate and let rest for 5-10 minutes.
- Meanwhile, boil the pan juices until reduced to ¼ cup. This will only take about 1-3 minutes. Set aside. Shred the chicken into bite size pieces, transfer to a medium bowl, and toss with the reduced sauce, any accumulated juices, and 2 tablespoons of the vinaigrette. Let sit for 10 minutes.
- Toss the romaine, cabbage, bell peppers, cilantro, peanuts, and scallions with the remaining vinaigrette in a large bowl. Transfer to a serving platter and top with the chicken and oranges.