Chicken Salad With Watercress and Asian Dressing

This recipe calls for chopped watercress and an orange Asian dressing to top off the chicken salad.

watercress chicken salad with Asian dressing

For an elegant summer luncheon, serve Chopped Watercress Chicken Salad With Asian Orange Dressing.

Photo Courtesy National Chicken Council

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Try chopped watercress in your chicken salad with this citrusy Asian salad dressing.

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Chicken Salad With Watercress and Asian Dressing

1 1/2 cups orange juice
2 teaspoons honey
1 tablespoon sesame oil
4 teaspoons soy sauce
3 tablespoons rice wine vinegar
2 tablespoons water
1 teaspoon grated fresh ginger
2 cloves garlic
1/2 teaspoon red chili flakes
1 1/2 pounds chicken tenders
4 cups washed and chopped watercress (arugula may be substituted)
2 cups washed and chopped romaine hearts
1 bunch green onions, sliced
1/4 cup chopped cilantro
2 tablespoons chopped peanuts

In small saucepan, bring orange juice to a boil over medium heat. Boil to reduce by half, about 5 minutes.

In food processor or blender, combine juice, honey, sesame oil, soy sauce, vinegar, water, ginger and garlic. Process until smooth. 

Remove half of mixture and place in large plastic, sealable bag. Add red chili flakes and chicken tenders. Marinate for 30 minutes. Reserve remaining dressing.

In large serving bowl, combine watercress, romaine, onions and cilantro.

Warm large sauté pan over medium-high heat. Remove tenders from marinade and add to pan, along with marinade. Sauté tenders until cooked through and caramelized brown, about 3 to 4 minutes per side.

Toss reserved dressing with greens. Top with grilled tenders. Add chopped peanuts before serving. Yields 4 servings.