9 July, 2014
Orange Chicken SaladComments : 8 Posted in : Salads as a Main Course on by : Cook Plate Fork Tags: Arugula, Barbecue chicken, Chard, chicken breast, Chicken salad, Cook, leafy greens, Main course, Meat, orange marmalade, Ranch dressing, Salad, Salads as a Main Course, Spinach
Salad usually comes before the main course. But you rather waste no time and prefer to eat the leafy greens at the same time with the main course dish. Here at Splendid Recipes and More, we feel the same way, and that’s way we have Salads as a Main Course. It is categorized rightly so, because it has leafy greens and includes a meat together on the same plate. Check out more of our Salads as a Main Course by linking here.
Making a meal in this way saves time, because you serve the salad and meat at the same time. Also Salads as a Main Course packs some protein, so you’ll leave the table feeling full.
Chicken breast in our opinion is one of the best top protein foods! 4 ounces (100 grams) of cooked chicken breast has about 23.5 grams of protein. It also contains minerals like magnesium, and potassium. Including vitamins-A, K, B-3, and B-6. It is simple to use cooked chicken breast cold for salads, and for hot meals. It is a meat that is easily digested.
Our featured recipe is Orange Chicken Salad, and here is what you will need.
1 pound large chicken breasts (about 3) skinless, boneless
1 cups orange marmalade jam
1/4 cup balsamic vinegar
2 tablespoons soy sauce
3/4 tsp. crushed red pepper, optional
Preheat your oven to 350 degrees.
Cut chicken into 2 to 3 inch pieces, and slice each piece in half vertically.
Using a medium sauce pan over medium-high heat, add jam, vinegar, soy sauce, and crushed red pepper. Mix all ingredients together and bring to a small simmering boil.
Next add sauce to a large mixing bowl, and toss in chicken pieces. Mix together until chicken is well coated. Then pour into a baking pan. Use a spatula to scrape sides of bowl, getting every last drop of sauce. Put in heated oven for 30 minutes or until meat is done, turning meat once.
Remove, and allow to cool about 5 or 10 minutes. Spoon the sauce into a large salad bowl (the sauce is your salad dressing). Next add greens, and mix until greens are well coated.
Plate the leafy greens and top with cooked orange chicken. Spoon 1 or 2 teaspoons of marmalade in center. Serve and enjoy!!
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