An Oriental-inspired salad-scape.
Because I was suddenly hungry and my son was making chicken nuggets and there were tangerines sitting in front of me and greens and a beautiful red bell pepper in the fridge. Not to mention a bottle of Oriental vinaigrette already made.
This is kind of a melange of all the oriental salads I’ve tried … tangerines or mandarin oranges are divine in an oriental salad … I was kind of wishing I had some chow mein noodles on hand, or some rice noodles I could fry up, but all I had for oriental-style noodles were Ramen noodles so yes, they went into the salad. Raw, crunchy, right out of the package.
Chinese Chicken Tangerine Salad
- Mixed greens
- 4 chicken nuggets or leftover cooked chicken, warmed and chopped
- Chopped onion
- 2 tangerines
- Chopped bell pepper
- Chow mein noodles, crumbled uncooked Ramen noodles, or rice noodles, deep fried till they are crunchy and puffy
- Toasted almonds (I know, there aren’t any in the picture … I remembered them after the photo shoot!)
- Oriental vinaigrette salad dressing
Fill the bowl 3/4 of the way with mixed greens. Arrange the other salad ingredients on top and drizzle with the oriental vinaigrette.
Oriental vinaigrette salad dressing
- 2 T. soy sauce
- 1/2 c. rice vinegar (or white vinegar)
- 2 T. honey
- 1-2 cloves garlic, chopped fine OR 1/4 t. granulated garlic
- 1/2 t. ground ginger OR 1 teaspoon of freshly grated ginger
- About 10 drops of sesame oil
- 1 T. canola oil
- 1 T. fish sauce
- 1 T. chinese mustard
Pour all ingredients into a bottle and shake well to blend the flavors. Refrigerate.
By the way, I’m horrible with chopsticks … can you tell from the picture?
Sometimes it’s good not to have anything in the fridge to eat. It means I have to get creative if I want to have something good for lunch. I went into the kitchen at lunchtime, starving, completely ravenous, because all I had for breakfast was one of my little cranberry apricot energy balls, which seriously wasn’t enough …
So here I am digging through the fridge. The soup is gone. The ham is mostly gone … but there are two mostly-empty containers of salad greens that need to be used up … okay, then, a salad, but what to put on it? I pulled some chicken nuggets out of the freezer and looked for something to dress this up. In the fruit bowl are some forgotten tangerines … my daughter has me buy these big bags of “cuties” for her … she can eat a whole bag in one or two days, and then she wants more … but eventually she gets tired of them. At that point, there are usually a couple neglected tangerines left. This is one of those times. She has moved on to gala apples, and forgotten the tangerines.
So I settled on chicken and tangerines, and then started wondering what shall I dress this baby with? Scrounged some more and found a partly-emptied container of greek yogurt … yes! that’s it! yogurt and some freshly grated ginger … perfect.
Oh yes. Perfect.
Chicken and Tangerine Salad with Honey Ginger Yogurt Dressing
- Mixed Salad Greens
- Sliced Red Onions
- Tangerines, peeled, separated, and chopped into chunks
- Chicken nuggets or other cooked chicken, heated and chopped into chunks
- Toasted almonds (yes, toast them … they are SO much better toasted!)
- A bit of fresh dill for garnish
First make the dressing and let it set to mix the flavors while you prepare the salad.
Fill the salad bowl 3/4 full with the organic greens, and sprinkle with remaining ingredients as you please. Drizzle with the Honey Ginger Yogurt Dressing … or go ahead and DOUSE it with it if you so desire because this salad dressing is SO good for you.
Honey Ginger Yogurt Salad Dressing
There is no fat in this dressing (unless there is fat in your greek yogurt) and it has all kinds of goodness for your body. This is like the healthiest dressing EVAH, and I can’t believe it only has 5 ingredients. I never make things with only 5 ingredients!
I need to warn you: I really love ginger. I love the spicy heat of it. So I used a LOT of it in the dressing and I loved the intensity of it with the sweet tangerines and the crunchy chicken and the toasted almonds. If you are not a ginger fanatic, or if you are not sure if you are, I would recommend seriously toning down the amount of ginger in the dressing.
- 1/8 cup plain greek yogurt (nonfat or lowfat)
- 1 Tablespoon rice vinegar
- 1 Tablespoon freshly grated ginger root (if you’re not a ginger fanatic like me, cut it down to 1/2 – 1 teaspoon)
- 1/4 teaspoon granulated garlic
- 1 teaspoon of honey
Mix all ingredients until well blended. The dressing will not be smooth because of all that yummy ginger root in there. It’s okay. Chunky dressing is a good thing sometimes.
This salad was featured by Bon Appetit Magazine.