I think at the end of the day I’d have to say with confidence that I’m a fusion cook. No matter what the combinations or origins of my recipes may be, I have to toss in something out of somewhere else, just for fun. by far my favorite inspiration is Asian cuisine. The mix of subtle flavors with bold accents is amazing, versatile and fast, all things which my busy schedule and I embrace.
This dish was simply a throw-together dinner. I had chicken, i had salad greens and I had an orange, this is what came of those ingredients. Totally unplanned, unfettered by preconception or planning, it’s a simple tasty meal that easily serves as a main course in its own right and honestly could only be made more perfect by sharing it with someone else.
Serving Size: 1
Amount Per Serving: Calories: 533Total Fat: 21gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 169mgSodium: 274mgCarbohydrates: 19gFiber: 5gSugar: 11gProtein: 65g
What I would have done differently had I thought of it at the time:
I think this would have benefited greatly from a few orange segments, either in the salad or arranged around the plate with some orange zest in the dressing and that’s how I’ll make it next time.
For those that will ask why I didn’t just cube the chicken and then brown it off in the pan; it’s because I didn’t want any color on the chicken. if you don’t mind a bit of color, feel free to cut it first, but I enjoy the look and subtler flavor of this one.
Links to other recipes like this:
- Sesame-Ginger Chicken Salad, from Eating Out loud
- Sesame Orange Chicken, from Simply Recipes