Exotic Chicken and Orange Salad
A zesty chicken salad with supremed oranges, tossed in a sour cream dressing flavored with crystallized ginger.
1 large sweet onion - divided use
4 broiler-fryer chicken breast halves
1 cup orange juice
1 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup sour cream
2 tablespoons chopped crystallized ginger
- Slice off 1/4 of large onion and chop. Cut remaining 3/4 onion into thin slices and reserve.
- In large saucepan, place chicken, orange juice and the 1/4 chopped onion. Place over high temperature and bring to a boil; reduce heat to low and simmer about 30 minutes or until fork can be inserted in chicken with ease. Cool, remove any fat from stock and reserve. Separate meat from bones, discarding bones and skin. Break chicken into long slivers and place in large bowl. Add sliced onion and sprinkle with salt and pepper.
- Grate 1 teaspoon orange peel from orange and reserve. Supreme* oranges and add to chicken in bowl.
- In blender or food processor, place light sour cream, 1/2 cup reserved broth, reserved grated orange peel and crystallized ginger. Blend thoroughly, about 1 minute. Pour over chicken mixture, stirring gently to mix well. Refrigerate until chilled through, at least 2 hours.
- Serve on lettuce.
Makes 4 servings.
*To Supreme an Orange: Using a paring knife, remove the skin, pith, and outer membrane from the citrus fruit. Carefully cut each segment away from white membranes.
Recipe provided courtesy of the National Chicken Council. Used with permission.