A few weeks ago, I made this awesome Orange Chicken Stir Fry. I reserved some of the sauce from that so that I could make dressing for a salad and thought I’d share that with you. It has all my salad requirements: Crisp Romaine, Crunchy treats from the almonds and won ton strips, lots of color from the broccoli slaw and bright oranges, and a light dressing that has a little zing to it!
Orange Chicken Salad
Ingredients:(enough for two large or 4 regular sized salads)
6 oz Broccoli Cole Slaw mix
1 large head of romaine lettuce, chopped.
2 green onions – white and green part, cut on diagonal
1 lb of cooked chicken cut into chunks or strips. I had cooked chicken strips that had some taco flavoring on them that I had frozen and thawed. You could just saute chicken with a little olive oil, salt and pepper and use that. Or you could omit the chicken if you want just a quick salad without meat.
1/2 C almonds – sliced, slivered, or whole
1/2 C Won Ton Strips salad topping
2 Cuties or Halos peeled and separated
1/2 C dressing (see recipe below)
This dressing is made from the orange chicken stir fry sauce. If you make the stir fry, you can just save back around 1/2 C of the sauce, add some orange juice to thin it out and make the salad later in the week. The recipe below is enough for the stir fry and for the dressing. If you only want enough for the salad, then just cut the recipe down to half. You will still have extra sauce. It will keep in the fridge for a few weeks.
2/3 C Low Sodium Soy Sauce
2/3 C Rice Wine Vinegar
Juice and Zest of one navel orange
2 TBS honey
2 teas Sriracha Hot Sauce
1/3 C light brown sugar
2 TBS corn starch mixed in 1/2 C orange juice
2/3 C additional orange juice plus 2-3 TBS more for thinning the sauce out to make dressing.
1 teas garlic powder
1 teas ground ginger
Orange Chicken Salad
Add Chopped Romaine, Broccoli Slaw, Chopped Green onions, and Oranges to a large bowl and toss.
Transfer to serving bowls or plates and top with chicken (either hot or cold), Wonton strips, and Almonds. Drizzle dressing over top of the salads.