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Warm Gingered Chicken Salad with Crispy Greens Recipe

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By Capper's Farmer | May 31, 2018

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The marinade adds a different flavor to the chicken and it goes nicely with the oranges in the salad.
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  • 4 servings



  • 1/2 cup mayonnaise
  • 2 teaspoons rice wine vinegar OR white wine vinegar
  • 1 teaspoon soy sauce
  • 1 teaspoon honey
  • 1/4 teaspoon ground ginger
  • Pinch of salt
  • 1 tablespoon orange juice
  • 4 boneless, skinless chicken breast halves (about 1 1/4 pounds)
  • 6 cups torn romaine lettuce leaves
  • 1 small bunch watercress, optional
  • 4 ounces snow peas, optional
  • 2 oranges, peeled and sectioned OR 1 can (11 oz.) mandarin oranges, drained, optional


  • In a small bowl, combine mayonnaise, vinegar, soy sauce, honey, ginger and salt. Reserve 1/4 cup mayonnaise mixture for grilling.
  • Stir orange juice into remaining mayonnaise mixture; reserve for greens.
  • Grill or broil chicken, brushing with reserved 1/4 cup mayonnaise mixture, for 12 minutes, or until chicken is thoroughly cooked, turning once.
  • In a large bowl, toss lettuce and watercress with reserved orange juice mixture.
  • To serve, arrange sliced chicken over greens; top with snow peas and oranges. This recipe originally aired in the August 2006 issue of Heart of the Home.

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