Warm Gingered Chicken Salad With Crispy Greens


  • ½ cup of mayonnaise
  • 2 tsp of rice wine vinegar or white wine vinegar
  • 1 tsp of soy sauce
  • 1 tsp of honey
  • ¼ tsp of ground ginger
  • Pinch of salt
  • 1 tbsp of orange juice
  • Four boneless, skinless chicken breast halves (about 1 ¼ lbs each)
  • Six cups of torn romaine lettuce leaves
  • One small bunch of watercress (optional)
  • 4 oz of snow peas (optional
  • Two oranges, peeled and sectioned or one can of 11 onzes of mandarin oranges, drained (optional)


  1. In small bowl, combine mayonnaise, vinegar, soy sauce, honey, ginger and salt.
  2. Reserve ¼ cup of mayonnaise mixture for grilling.
  3. Stir orange juice into remaining mayonnaise mixture; reserve for greens.
  4. Grill or broil chicken, brushing with reserved ¼ cup, mayonnaise mixture, 12 minutes or until chicken is thoroughly cooked, turning once.
  5. In large bowl, toss lettuce and watercress with reserved orange juice mixture.
  6. To serve, arrange sliced chicken over greens, then top with snow peas and oranges.

Prep time: 20 minutes, cook time 12 minutes, makes 4 servings.

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