Asian Chicken Salad
Chicken:
1 boneless skinless chicken breast
1/4 cup honey
1 TBS rice vinegar
1 TBS soy sauce
1 TBS tangerine juice (or orange juice)
1 TBS sesame oil
Salad:
4 cups baby spinach (very loosely packed)
2 carrots julienned
Dressing:
1 TBS brown sugar
1 tsp soy sauce
1 TBS rice vinegar
1 tsp sesame oil
1/4 tsp ginger powder
2 TBS tangerine juice (or orange juice)
Directions:
1. Seal the chicken breast in a heavy duty zip top plastic bag, pressing out most of the air. Use the flat side of a meat hammer (or a rolling pin) to pound the chicken to an even thickness. Remove from the bag and slice the chicken into bite size strips.
2. In a medium bowl mix together the honey, rice vinegar, soy sauce, tangerine juice and sesame oil for the chicken marinade. Add the raw chicken pieces and stir to coat. Let the chicken sit while you prepare the other ingredients.
3. Divide spinach between two plates and sprinkle with julienned carrots.
4. In a small bowl whisk together brown sugar, soy sauce, rice vinegar, sesame oil, ginger powder and tangerine juice for dressing. Set the dressing aside.
5. Heat a wok or non-stick frying pan on medium high. Add marinated chicken and stir frequently while cooking (to prevent honey from burning). Once chicken is a golden brown remove from heat and let cool.
6. Top spinach and carrots with chicken and drizzle with dressing.
