For a great tasting summer salad that is easy to put together and light on the stomach, try a chicken and orange salad with avocado. And if you can't get avocados in your neck of the woods, the salad is still pretty darn good without them! Crush two cloves of garlic and set aside. Let the garlic sit by itself for at least fifteen minutes before adding to the rest of the ingredients. If you're not concerned about the health benefits associated with crushed garlic, then you don't have to wait at least fifteen minutes before mixing with the other ingredients. In a medium sized bowl, stir together the condensed tomato soup, oil, brown sugar, vinegar, ground ginger, crushed garlic, and soy sauce. Mix it all together. This creates your basting sauce for the chicken. Set aside a 1/2 cup of this mixture for later use. Alternatively, you can use extra virgin olive oil or peanut oil instead of vegetable oil. The vegetable oil has the weakest taste while the olive oil has the most overpowering - use whichever you prefer. You'll need to cook several chicken breasts for this salad. You can cook them however you want - grilling, broiler, or bar-b-queue. In short, cook them in whatever manner you prefer but continuously baste them while they're cooking. If you decide to cook the chicken breasts in the oven, there's a neat trick to keeping oven-cooked meats moist. Before you heat your oven, place a coffee mug filled with water inside the oven, and leave it there until you're done cooking (obviously, you need to use a mug that can handle sitting inside an oven!). The water will help keep the chicken moist and will prevent it from drying out. If you try this, be sure to place the mug of water into the over before you turn the oven on, and be sure to use an old coffee mug that you aren't worried about (it won't crack, but it may become discolored). If you plan on cooking something for an extended period of time, you'll need to pour more water into the mug at some point. Caution: use hot water when adding to the hot mug or it might shatter! When you're done cooking the chicken, throw away any excess baste (but not the 1/2 cup that you originally set aside). Let the chicken breasts cool, and then slice them into thin strips. Arrange the salad greens in four equal portions on four separate plates. Layer the cooked chicken strips onto each plate, and then drizzle the remaining 1/2 cup soup mixture across the chicken and salad greens. Decorate each plate with several slices of orange and avocados, and then eat! The listed ingredients will serve four people: 4 skinless chicken breasts, cooked and sliced 1 can condensed tomato soup (recommend Campbell's brand) 2 cloves of garlic, crushed 1/2 cup vegetable oil (or peanut oil or extra virgin olive oil) 2 tablespoons of vinegar 1 tablespoon brown sugar 1 tablespoon soy sauce 1 teaspoon ground ginger 16 ounces of mixed salad greens 2 large avocados, sliced 2 peeled and sliced oranges We offer several different salad dressings that can be shipped straight to your door. Please visit our website to learn more: http://www.redshell.com.
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