Thai Citrus Chicken Salad

INGREDIENTS

DRESSING

1 tablespoon minced ginger

1 garlic clove, minced

2 teaspoons light soy sauce

1⁄4 cup rice wine vinegar

2 oranges, juice of

1 lime, juice of

1 teaspoon brown sugar

SALAD

2 cups Chinese cabbage, shredded

100 g bean sprouts

1 red onion, thinly sliced

1 orange, peeled and sliced into 1 inch segments

2 grilled chicken breasts, sliced

chopped fresh cilantro (for garnish)

salt & freshly ground black pepper

1⁄4 cup fresh cilantro, chopped

DIRECTIONS

DRESSING:.

Combine the ginger, garlic, soy sauce, rice wine vinegar, orange juice, lime juice, and brown sugar together.

Add salt and freshly ground pepper and taste for seasoning.

Refrigerate 1 hour to allow flavors to infuse.

SALAD:.

Combine the Chinese Cabbage, bean sprouts, sliced red onion and orange segments. (I like to drop everything in a large zip-lock bag).

Toss with half of the dressing. (Again, if you use a zip-lock bag you can easily pour in half of the dressing, seal and fumble to mix dressing in with salad; place in the refrigerator until ready to use.).

Add the sliced chicken to a frying pan and brown lightly with a small amount of olive oil.

Add the remainder of the citrus dressing; bring to a boil; reduce for 30 seconds to allow mixture to thicken slightly.

Place Chinese cabbage mixture on two dinner plates.

Arrange sliced chicken on top and pour over the remaining sauce.

Top with freshly chopped cilantro.

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