Oriental Spring Chicken Salad

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 2
• 1 whole boneless skinless chicken breast
• 1/4 cup soy sauce
• 3 slices gingerroot
• 1/2 teaspoon grated fresh ginger
• zest of one orange
• 2 tablespoons orange juice (squeezed from orange peel and pith)
• 1 1/2 tablespoons red wine vinegar
• 1/4 teaspoon salt
• 1/2 teaspoon sugar
• 3 tablespoons olive oil
• 1/2 medium english cucumber, thinly sliced
• 4 asparagus spears, thinly sliced
• 2 scallions, sliced
• 3 stalks celery, thinly sliced
• 1/4 cup loosely packed flat leaf parsley (stems removed, leaves only please)
• 1/4 cup orange section (approx)
• 1/2 head romaine lettuce

Recipe

• 1 poach the chicken in water, soy and ginger until just done. allow to cool as long as possible in the poaching liquid
• 2 slice cucumber into thin rounds or half moons (whichever you prefer)
• 3 very thinly slice asparagus at a wide angle or use a mandolin to shave long ways into very thin slices.
• 4 thinly slice celery
• 5 zest one orange into a small bowl.
• 6 section the orange to make ‘supremesâ€? over the bowl with the zest, allowing the juices to fall into the bowl with the zest, but setting aside the meat of the fruit.
• 7 (i peel the orange with a knife and squeeze out the peel over the bowl as well, wring out the membrane, get every bit of juice out of the ‘leftovers’).
• 8 either mince or grate about a half teaspoon of ginger into same bowl. add vinegar a dash of salt and olive oil and whisk till well incorporated.
• 9 you can server this two ways.
• 10 arranged salad: lay washed trimmed romaine on a plate then each of the salad ingredients, sliced poached chicken and the top with some orange segments, extra parsley leaves and dressing.
• 11 or you can cut the chicken into a small cube and toss everything together with the dressing and serve it over a bed of romaine.