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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This is a main-dish salad. It can be made vegetarian by substituting an equal amount of cubed firm tofu for the chicken Ingredients:
2 teaspoons minced fresh ginger |
2 teaspoons grated orange rind |
2 tablespoons orange juice |
1 tablespoon ketchup |
2 teaspoons soy sauce |
1 teaspoon chile sauce with garlic |
1/4 cup canola oil |
2 teaspoons dark sesame oil |
8 cups red romaine lettuce or 8 cups lettuce, torn |
2 cups cooked chicken, diced |
1 cup sugar snap pea |
1 cup carrot, julienned |
1/2 red bell pepper, julienned |
3 slices red onions, thin,separated into rings |
Directions:
1. In small bowl, whisk together ginger, orange peel, orange juice, ketchup, soy sauce and chile sauce.
2. Slowly whisk in canola oil and sesame oil.
3. In large bowl, toss lettuce with half of the dressing; arrange on platter.
4. Sprinkle with chicken, peas, carrots, red bell pepper and onion; drizzle with remaining dressing.
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