Asian Orange & Chicken Salad

I came across this recipe a month or so ago in a delicious magazine but had to make it gluten free and substituted ingredients i didn't like for what i did.

This takes 30 minutes to prepare and serves 6. It's easy to multiply so makes a great weeknight entertaining dinner, when you don't have much time and if you don't dress the salad, it keeps well for lunch the next day.

Ingredients

Salad:

1/2 Savoy or 1 wombok cabbage, coarsely chopped

100 g baby spinach leaves

3 large carrots, julienne

4 spring onions, thinly sliced

1/2 cup salted roasted cashews, coarsely chopped

1/4 toasted sesame seeds

3 oranges, segmented

6 large chicken thigh fillets

Dressing (Serves as the marinade for the chicken as well)

1/3 cup soy sauce

1/3 cup olive oil

2 Tbs grated ginger

juice of 1 lime

1/3 cup orange juice (from segmented oranges)

1/4 tsp sesame oil

Method

Make the dressing and pour half over the chicken as a marinade and reserve the other half as salad dressing. (It's quite strong so a little goes a long way when you're dressing the salad).

Cook the chicken while you assemble the salad ingredients in a large bowl. Top with chicken and enjoy!

#Salad #Chick #As