Orange Grilled Chicken Salad
Grilled chicken salad topped with orange, candied ginger, and fried ramen noodles
Servings: 4
Ingredients
- 1½ lb Chicken breast
- 1 package Ramen noodles
- 1 cup Vegetable or canola oil for frying
- ¼ cup Candied ginger
- 2 Oranges
- ¼ cup Extra virgin olive oil
- 2 Tbsp Rice vinegar
- 2 Tbsp Mayonnaise
- ¼ cup Orange juice freshly squeezed
- 1 Tbsp Honey
- ½ tsp Salt
- ¼ tsp Pepper
- 16 oz Baby spinach
Instructions
- Sprinkle the chicken breast with 1/2 tsp salt and 1/4 tsp pepper. Grill the cutlets for 20 minutes, turning them over halfway through cooking. Alternatively, you can cook the chicken in a pan on the stovetop. Cook the chicken through to an internal temperature of 165ºF. Once the chicken is finished cooking, remove from heat and cut it into bite-sized pieces.
- While the chicken is cooking, break up the ramen noodles into bite-sized clusters. Pour 1 cup of vegetable or canola oil into a sauce pan and heat the oil over medium heat for 3 minutes. Put the ramen noodle pieces into the hot oil and fry them for 1 minute. Turn the pieces over after half a minute of frying to ensure they fry evenly. The ramen noodle pieces will quickly brown as they fry—be careful not to overcook them.
- Chop candied ginger into small pieces. Slice the oranges, remove the peels, and cut the orange slices into bite-sized pieces.
- Make the orange dressing. Mix freshly-squeezed orange juice with extra virgin olive oil, rice vinegar, honey, and mayonnaise in a small bowl.
- Assemble the grilled chicken salad. Top baby spinach with grilled chicken, ramen noodle clusters, oranges, candied ginger, and honey-orange dressing.