Kitchen Table: Warm Oriental Chicken and Orange Salad

| October/November 1994

Serves 4

A tangy marinade gives this salad a lot of flavor without a lot of fat.

• 2 scallions, cut into fourths
• 3 cloves garlic
• 1/4 cup vinegar
• 1/4 cup soy sauce
• 1/4 cup orange juice
• 1 tablespoon sesame oil
• 1 tablespoon hot mustard
• 2 teaspoons hot pepper sauce
• 1/4 teaspoon ginseng
• 1 pound boneless chicken breasts
• 2 cups torn salad greens
• 2 oranges, peeled and sectioned
• 1/4 cup unsalted peanuts
• 2 radishes, sliced
• 2 scallions, sliced diagonally

1. In a food processor or blender, place the quartered scallions, garlic, vinegar, soy sauce, orange juice, sesame oil, mustard, pepper sauce, and ginseng. Process until smooth. Place the chicken pieces in a shallow baking dish, and pour the marinade over it. Cover with plastic wrap and chill for 4 hours or overnight.

2. Remove the chicken from the marinade. Grill or broil it until done and transfer it to a plate. In a saucepan over medium-high heat, bring the marinade to a boil; boil for 10 minutes. Reduce the heat and simmer 5 minutes. Slice the chicken into thin strips and arrange it on the salad greens. Top with the orange segments, peanuts, and sliced radishes and scallions. Pour the heated marinade over the salad, and serve immedi­ately.



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