Mandarin Chicken Salad
Mandarin Chicken Salad
This delicious salad, courtesy of Green Chef, is healthy, satisfying, and gluten-free! Crispy rice cakes are a great alternative to bread or crackers and an interesting way to cook rice. This recipe calls for canned mandarins, but feel free to use fresh ones if you fancy!
Servings
2
Ingredients
- 1 teaspoon black sesame seeds
- 2 tablespoon mirin
- 1 1/2 tablespoon rice wine vinegar
- 1 teaspoon agave
- 1/2 cup white sushi rice
- 1 tablespoon chicken bouillon (or one prepackaged cube)
- 2 scallions, sliced at an angle (half for the rice cakes and half for the salad)
- 1/4 cup mango, fresh or frozen (thawed if frozen), diced
- 2 1/2 tablespoon rice wine vinegar
- 1/4 cup neutral oil (safflower, canola, or grapeseed)
- 1 teaspoon toasted sesame oil
- 2 teaspoon tamari sauce (gluten-free soy sauce)
- 1 teaspoon lime juice
- 1 teaspoon pureed ginger
- 1 1/2 teaspoon agave
- 12 ounce chicken tenders
- 1/2 head red leaf lettuce
- 2/3 cup red cabbage, shredded
- 2/3 cup carrot, cut into matchsticks
- 1/8 cup canned mandarin oranges, drained
- 1/3 cup sliced almonds
- sriracha, to serve
Directions
- In a bowl, whisk together all the ingredients.
- In a small pot, bring the sushi rice and 1 1/4 cups lightly salted water to a boil; stir.
- Once boiling, crumble half of the chicken bouillon over pot (reserve the rest). Stir to dissolve. Reduce the heat to medium-low and cover.
- Simmer for 15–18 minutes, or until rice is tender and liquid is absorbed. Remove from heat.
- Set the oven to high broil with a rack 4–6 inches from the top.
- Add the rice wine vinegar with black sesame seeds and half of the scallions (reserve the rest) to the pot of rice. Stir.
- Place six spoonfuls of rice onto a lightly oiled, foil-lined baking sheet. Gently press to flatten.
- Lightly brush the patties with cooking oil. Broil for 4–5 minutes, or until golden brown.
- In a bowl, whisk together all the ingredients.
- Place the almonds in a dry large sauté pan over medium heat. Toast for 3–4 minutes or until fragrant, shaking the pan frequently. Transfer the nuts to cutting board.
- Crumble the remaining bouillon (left over from cooking the rice) into 2 cups warm water. Whisk to dissolve.
- Season both sides of the chicken tenders with salt and pepper.
- Place the chicken in pan used for nuts over a medium-high heat. Add the broth and bring to a simmer.
- Reduce the heat to medium-low and cook for 12–15 minutes, or until the chicken is fully cooked, flipping halfway through. The chicken is fully cooked when the internal temperature reaches 165 degrees.
- Rinse the red leaf lettuce to remove any dirt between the leaves. Lay the leaves flat and slice across into about 1/4-inch-wide ribbons. Discard the root end and place the lettuce in a large bowl.
- Transfer the chicken to a medium bowl. (Discard the broth.)
- Shred the chicken with two forks.
- Add mandarin oranges and 2–3 tablespoons of the mango-tamari vinaigrette.
- Add carrots and red cabbage and most of the almonds to bowl with lettuce.
- Drizzle with the remaining vinaigrette to taste and season with salt and pepper.
- Divide the salad between two plates. Top with the chicken and orange segments.
- Garnish with the remaining scallions and almonds.
- Shingle the rice cakes next to the salad (or serve on the side).
- Serve with Sriracha sauce to taste (or omit). Enjoy!