Ingredients
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1 garlic clove, minced
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2 oranges, juice of
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1 lime, juice of
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1 teaspoon brown sugar
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2 cups Chinese cabbage, shredded
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100 g bean sprouts
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1 red onion, thinly sliced
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1 orange, peeled and sliced into 1 inch segments
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2 grilled chicken breasts, sliced
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chopped fresh cilantro (for garnish)
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1 tablespoon minced ginger
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2 teaspoons light soy sauce
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1/4 cup rice wine vinegar
Instructions
- 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.