The sun is shining; the birds are singing – and the only thing on my mind is a light, tasty salad that is a tribute to the season… and maybe a remedy for the extra pounds I put on over the cold winter months. My Orange-Ginger Chicken Salad is bursting with citrus flavour and features tender, juicy Maple Leaf Prime Naturally Boneless Skinless Chicken Breasts.
The salad is actually a great way to #loveyourleftovers; I serve baked orange-ginger glazed chicken breasts with rice the night before, and always remember to reserve two for our favourite salad the next day. The orange segments brighten the flavour and are perfectly balanced against the acidic, aromatic dressing. Enjoy!
4 Maple Leaf Prime Naturally Boneless Skinless Chicken Breasts
3 tablespoons frozen orange juice concentrate, thawed
1-1/2 tablespoons rice wine vinegar
3 tablespoons extra-virgin olive oil
1 teaspoon soy sauce
1 teaspoon minced peeled fresh ginger
salt and coarsely cracked black pepper, to taste
1 package baby romaine lettuce mix
1 orange, peeled and segmented
Day 1: Whisk juice concentrate, vinegar, oil, soy sauce and ginger in a small bowl. Season dressing with salt and pepper. Set aside two tablespoons and refrigerate.
Season chicken breasts with salt and pepper. Generously brush chicken breasts with remaining dressing and marinate for 30 minutes. Bake in a shallow baking dish at 400°F for 30 minutes, or until juices run clear. Serve with with your favourite side dish, reserving two breasts for the next day’s salad.
Day 2: Toss baby romaine lettuce mix with 2 tablespoons dressing; divide into two portions. Slice chicken breasts and layer over salad greens, finishing with orange segments. Serves 2.