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Orange Chicken Salad
with Carrots, Cucumber & Shishito Peppers
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Time25 min
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Servings2
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NutritionEst. 420 calories
The star of this Asian-style salad is the irresistibly savory-sweet dressing (made with sweet chili sauce, soy sauce, sesame oil, and vinegar) that brings together crisp vegetables and juicy orange—all topped with a duo of sautéed shishito peppers and togarashi-seasoned chicken.
This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com
fresh
ingredients
Title
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10 oz Chopped Chicken Breast
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1 Navel Orange
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1 Romaine Lettuce Heart
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3 oz Shishito Peppers
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1 Persian Cucumber
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6 oz Carrots
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1 Tbsp Sesame Oil
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1 Tbsp Soy Sauce
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3 Tbsps Sweet Chili Sauce
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2 Tbsps Rice Vinegar
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1 Tbsp Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)
step-by-step
instructions
1
Prepare the ingredients:
Wash and dry the fresh produce. Roughly chop the lettuce. Peel the carrots; grate on the large side of a box grater. Halve the cucumber lengthwise, then thinly slice crosswise. Combine in a large bowl. Peel and medium dice the orange. Cut off and discard the stems of the peppers; halve crosswise. Thoroughly wash your hands immediately after handling.
2
Cook the chicken & peppers:
Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and enough of the togarashi to coat (you may have extra). Toss to thoroughly coat. In a medium pan (nonstick, if you have one), heat 1/2 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken and halved peppers in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and the chicken is cooked through. Turn off the heat.
3
Make the dressing:
Meanwhile, in a bowl, whisk together the soy sauce, vinegar, and sweet chili sauce. Slowly whisk in the sesame oil until smooth. Taste, then season with salt and pepper if desired.
4
Make the salad & serve your dish:
To the bowl of prepared vegetables, add the diced orange and half the dressing. Toss to coat. Taste, then season with salt and pepper if desired. Serve the salad topped with the cooked chicken and peppers and remaining dressing. Enjoy!
1
Prepare the ingredients:
Wash and dry the fresh produce. Roughly chop the lettuce. Peel the carrots; grate on the large side of a box grater. Halve the cucumber lengthwise, then thinly slice crosswise. Combine in a large bowl. Peel and medium dice the orange. Cut off and discard the stems of the peppers; halve crosswise. Thoroughly wash your hands immediately after handling.
2
Cook the chicken & peppers:
Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and enough of the togarashi to coat (you may have extra). Toss to thoroughly coat. In a medium pan (nonstick, if you have one), heat 1/2 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken and halved peppers in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and the chicken is cooked through. Turn off the heat.
3
Make the dressing:
Meanwhile, in a bowl, whisk together the soy sauce, vinegar, and sweet chili sauce. Slowly whisk in the sesame oil until smooth. Taste, then season with salt and pepper if desired.
4
Make the salad & serve your dish:
To the bowl of prepared vegetables, add the diced orange and half the dressing. Toss to coat. Taste, then season with salt and pepper if desired. Serve the salad topped with the cooked chicken and peppers and remaining dressing. Enjoy!
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