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Chicken Salad Oriental

Diet.Chef's picture
Ingredients
  Cooked boneless skinless chicken breasts 3⁄4 Pound, diced
  Cooked boned skinless chicken breast meat 3⁄4 Pound, diced
  Canned mandarin oranges in juice 10 1⁄2 Ounce, drained (1 can)
  Sliced water chestnuts 1⁄2 Cup (8 tbs)
  Chopped green onion 4 Tablespoon
  Chopped red pepper 1⁄4 Cup (4 tbs)
  Chopped pepper red 1⁄4 Cup (4 tbs)
  Plain non-fat yogurt/Yogurt cheese 1⁄2 Cup (8 tbs)
  Plain non fat yogurt 1⁄2 Cup (8 tbs)
  Mashed banana 1⁄2 Cup (8 tbs)
  Honey 3 Tablespoon
  Lemon juice 1 Tablespoon
  Apple cider vinegar 2 Teaspoon
  Finely chopped ginger 1 Teaspoon
  White pepper 1 Dash
  Pepper white 1 Dash
  Chopped romaine lettuce/Dark leafy greens of choice 3 Cup (48 tbs)
Directions

MAKING
1.In a mixing bowl, combine the chicken, one half of the canned orange, water chestnuts, 2 tablespoons of chopped onions and red peppers.
2. In a food processor or using a blender, combine yogurt, banana, honey, lemon juice, vinegar, ginger and white pepper. Blend until smooth and pureed.
3. Add the puree mix to the chicken and vegetables. Toss and mix well till incorporated. Refrigerate

SERVING
4. Using a serving salad plate, place a iced romaine lettuce.
5. Spoon the chilled chicken salad on top. 6.Arrange the remaining orange slices around the lettuce.
7. Sprinkle the salad with ther remaining chopped onions, as a garnish

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Main Dish
Dish: 
Dressing, Salad
Ingredient: 
Chicken
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Servings: 
3

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