Sephardic-Inspired Asian Ginger Chicken Crunch Salad
Indulge in the tropical flavors of our Sephardic-Inspired Asian Ginger Chicken Crunch Salad. This refreshing recipe features a tantalizing combination of shredded cabbage, julienned carrots, and thinly sliced red bell pepper, all tossed in a zesty dressing made with fresh orange juice, soy sauce, cilantro, ginger, rice vinegar, and olive oil. The succulent, thinly sliced chicken breasts, marinated in the citrusy goodness, add a protein-packed element to this exotic salad. Topped with toasted sliced almonds for an irresistible nutty crunch, and garnished with fresh cilantro or mint, this dish offers a burst of vibrant colors, refreshing textures, and an explosion of flavors. Perfect as a light lunch or a side dish, this Sephardic-Inspired Asian Ginger Chicken Crunch Salad will transport your taste buds to a sunny paradise.
Whisk orange juice, soy sauce, cilantro, ginger, vinegar and 1/4 cup oil in a large bowl. Transfer 1/4 orange juice mixture to a medium bowl; add chicken and toss well to coat. Set aside large bowl of remaining mixture.
Heat remaining 1 tablespoon oil in a large skillet over medium heat. Add chicken in a single layer; cook turning occasionally, until well browned. Transfer to a cutting board and let rest for 5 minutes. Thinly slice.
While chicken rests, add cabbage, carrots, bell pepper, and almonds to reserved orange juice mixture; toss well to combine. Serve topped with chicken, almonds and cilantro.