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This Orange Chicken Salad is made with boneless skinless chicken breast fillets. It is cut into 4 pieces and seared. It is paired with the crispy and refreshing salad. And drizzled with a sweet and tangy orange sauce. The orange sauce made with orange juice also has a little kick due to the spice. It is both sweet and spicy to the palate.

 Salad Dressing Container

This shaker is made of lightweight, durable borosilicate glass. It can be microwaveable and refrigerated. Olive oil crystallizes at low temperatures. Use microwave oven to heat our cruet bottle (the stopper REMOVED). You can get the oil in the dressing back to liquid form in time for dinner.

Orange Sauce

1 cup Orange Juice

½ cup Sugar

2 Tablespoons Rice Vinegar or White Vinegar

2 Tablespoons Soy Sauce use tamari for a gluten-free dish

¼ teaspoon Ginger

¼ teaspoon Garlic Powder or 2 garlic cloves, finely diced

½ teaspoon Red Chili Flakes

Orange Zest from 1 orange

1 Tablespoon Cornstarch

Salad

6 cups coarsely chopped romaine lettuce

2 cups sliced Napa cabbage

1 cup thinly sliced red cabbage

1/2 cup shredded carrot

1/4 cup green onion (green part only)

1/4 cup sliced almonds

Yedio Salad Bowls Set

These porcelain bowls are perfect for salad, oatmeal, pasta, desserts, nuts, soup, yogurt, popcorn. This size is excellent for family dinners, food storage, restaurant service or holiday gifts.

Chicken

2 skinless chicken breasts fillets

2 tbsps. of olive oil

1 tbsp of garlic powder

1 tbsp of onion powder

4 tsp of Badia Complete seasoning

1/4 tsp black pepper

1/4 tsp cayenne pepper

Directions

Preparing the chicken

Tenderize the chicken until it is even, so that it can cook evenly on each side.

Now, lay chicken on a plate and use the seasonings to rub the seasonings into the chicken. Set it aside.

Heat the skillet and add 2 tbsps. of olive oil.

When you notice the pan is steaming, add the chicken. Let cook without touching 4 minutes. Now, flip to the other side and cook another 4 minutes.

Now, remove from heat and set aside.

Make orange sauce

In a medium pot, add orange juice, sugar, vinegar, soy sauce, ginger, garlic, and red chili flakes. Heat for 3 minutes. In a small bowl, whisk 1 Tablespoon of cornstarch with 2 Tablespoons of water to form a paste. Add to orange sauce and whisk together. Continue to cook for 5 minutes, until the mixture begins to thicken. Once the sauce is thickened, remove from heat and add orange zest.

Salad

Now, in a bowl combine all ingredients for the salad and gently toss.

Place salad on two plates. Slice chicken and add on top of salad. And drizzle orange sauce on top.