Sesame Ginger Salad
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Directions
Item No.
141128
Ingredients
- 2 large boneless chicken breasts
- 1 pound thin asparagus, cleaned and trimmed
- 8 cups red lettuce leaves, cleaned and roughly chopped
- 1 small cucumber, peeled and very thinly sliced
- 1 (11-ounce) can mandarin orange segments in light syrup, drained (reserve liquid)
- ¾ cup Stonewall Kitchen Sesame Ginger Dressing
- ¼ cup scallions, thinly sliced
- Salt and freshly ground black pepper to taste
Directions
- Place the chicken breasts in a ziptop bag or a non-reactive container and cover with ¼ cup Sesame Ginger Dressing. Return to refrigeration to marinate overnight, or at least 2 hours.
- Preheat oven to 350° F. Place chicken on a foil-lined baking sheet and cook for 20 – 25 minutes, or until chicken is cooked through. Remove from heat and allow to rest and cool before slicing.
- Bring a large pot of salted water to a rapid boil, and cook asparagus for 1 minute, just until tender-crisp and bright green. Transfer immediately to a container of ice water to rapidly cool the asparagus. Once completely cooled, remove from ice bath and drain thoroughly.
- Combine lettuce, cucumber, asparagus, orange slices and 1 Tablespoon of the reserved orange liquid in a large bowl. Season lightly with salt and pepper and dress with Sesame Ginger Dressing. Toss gently to coat evenly, then divide among four plates. Top with sliced chicken and orange segments.
