This Thai Orange Salad is fresh, colorful, and delcious, yet also very healthy (plus low in calories and fat). Makes for a perfect meal - either as an elegant lunch or a light and beautiful dinner. For this special salad, strips of chicken breast are marinated in a simple coconut-pepper marinade, then easily broiled in your oven or grilled on the barbecue (I usually broil mine). While the marinating and cooking is going on, you can quickly put together the salad dressing and garden greens. Pair with a glass of white wine, and this Thai Orange Chicken Salad makes for a truly fine dining experience!
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Ingredients:
- SERVES 2-3 for Dinner
- 3 boneless chicken breasts, cut into thick slices (see photo)
- 1/4 cup coconut milk
- 2 Tbsp. fish sauce
- 1 tsp. black pepper
- segments of 1/2 to 1 orange
- 1/2 to 1 cup fresh papaya, cut into thin strips
- garden greens - enough to fill 2-3 large serving bowls
- 1 loose cup fresh coriander, lightly chopped
- handful fresh basil or mint, lightly chopped
- 1/2 cup cashews
- handful cherry tomatoes, sliced in half (or substitute regular tomatoes)
- SALAD DRESSING:
- juice of 1 large orange (about 1/2 cup)
- 4 Tbsp. coconut milk
- 1 Tbsp. fish sauce
- 1/2 to 1 Tbsp. brown sugar (to taste)
- 1/4 to 1/2 tsp. cayenne pepper (or more, depending on how spicy you want it)
Preparation:
For more on papaya, see: How to Prepare & Enjoy Fresh Papaya.
- Place chicken strips in a bowl with 1/4 cup coconut milk and 1 Tbsp. fish sauce. Marinate at least 30 minutes (or up to 24 hours).
- Either grill the strips or broil them as follows (I usually broiling mine, which I find fast and easy. But grilling is wonderful too!)
- Place a generous sheet of tin foil on a pan (such as a roasting pan or baking sheet). Curl up the edges to prevent spilling.
- Lay the chicken strips out flat on the foil (you can include some of the marinade). Grind or sprinkle over half of the black pepper.
- Place oven rack on the second rung and set to broil ("high" if you have 2 settings).
- Broil the chicken 5-7 minutes, or until nicely browned. Turn the strips to brown the other side. Grind or sprinkle over remaining pepper.
- If needed, broil and turn chicken once more, until the strips are cooked.
- While chicken is cooking, whisk together the dressing, stirring until sugar dissolves. Taste-test for desired sweetness and spice, adjusting sugar and cayenne pepper accordingly. Tip: this dressing should tend toward the sweet side (it will taste less sweet once it's on the greens).
- Place garden greens, orange and papaya pieces, fresh herbs, tomatoes, and cashews in a large bowl. Pour over 1/3 to 1/2 the dressing and toss well.
- Portion salad onto individual plates. Top each portion with 4-6 or more strips of the still-warm chicken. To finish, drizzle 1-2 more Tbsp. of the dressing over each portion. ENJOY!
