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Chopped Watercress Chicken Salad with Asian Orange Dressing

Chopped Watercress Chicken Salad with Asian Orange Dressing

Course Side Dish
Servings 4 servings


  • small saucepan
  • food processor or blender
  • marinade bag
  • large serving bowl
  • arge sauté pan


  • 1-1/2 lbs chicken tenders
  • 1-1/2 cups orange juice
  • 2 tsp honey
  • 1 tbsp sesame oil
  • 4 tsp soy sauce
  • 3 tbsp rice wine vinegar
  • 2 tbsp water
  • 1 tsp grated fresh ginger
  • 2 cloves garlic
  • 1/2 tsp red chili flakes
  • 4 cups watercress washed and chopped (arugula maybe substituted)
  • 2 cups romaine hearts washed and chopped
  • 1 bunch green onions, sliced
  • 1/4 cup cilantro, chopped
  • 2 tbsp peanuts, chopped


  • Wash hands with soap and water.
  • Scrub garlic with a clean vegetable brush under running water. Gently rub green onions, watercress and romaine hearts under cold running water.
  • In a 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 the marinade and place in a large plastic, sealable bag. Add red chili flakes and chicken tenders. Do not rinse raw poultry.
  • Wash hands with soap and water after handling uncooked chicken.
  • Marinate for 30 minutes in the refrigerator on lowest shelf. Reserve remaining dressing that was not used with the chicken. Do not reuse marinades used on raw foods.
  • In a 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.
  • Wash hands with soap and water.
  • Sauté chicken tenders about 3–4 minutes per side until cooked through and caramelized brown and the internal temperature reaches 165 °F on food thermometer.
  • Toss reserved dressing with greens. Top with grilled tenders. Add chopped peanuts before serving.


This recipe was developed using the Safe Recipe Style Guide at SafeRecipeGuide.org