Thursday, April 20, 2017

Blood Orange and Asparagus Chicken Salad


I've said it before and I'll say it again. A well-stocked pantry is something I always try to have regardless of what my schedule throws at me. Quick staples I usually have on hand include assorted grains, pasta, various canned beans, and canned tuna. I can easily design a quick meal based on one or all of those items adding in a few, often random, fresh ingredients. In this month's Degustabox I discovered a new possible go-to pantry item that was key to a healthy, light dinner on a hectic Monday.

So, what's my discovery? It's canned chicken breast from Wild Planet. I know it sounds kind of weird, but if I have canned tuna, why not chicken breast? Plus, Wild Planet already is my go-to canned tuna brand.


This Wild Planet product is USDA certified organic free range Certified Humane Raised and Handled chicken breast that's roasted without added water or fillers. I know many people have chemical concerns when it comes to canned goods. Wild Planet does not intentionally use BPA in can linings. (For additional info, Wild Planet has posted a pdf document for consumers: Wild Planet: BPA)

Paired with a few fresh springtime ingredients and an Asian-inspired dressing this chicken salad is a great healthy, low-calorie dinner or lunch.

Blood Orange + Asparagus Chicken Salad

Serves 4

Ingredients

  • 1 tablespoon grated fresh ginger
  • 1 garlic clove, minced
  • 2 teaspoons toasted sesame oil
  • 3 tablespoons rice wine vinegar
  • 1 teaspoon maple syrup
  • 1 tablespoon sunflower oil
  • 1 bunch fresh asparagus
  • 1 blood orange
  • 2 cups savoy cabbage, shredded
  • 1 can, Wild Planet organic roasted chicken breast
  • 2 scallions, finely sliced
  • 1/4 cup roasted peanuts, chopped
  • Salt and black pepper, to taste

Directions

  1. Using a fork, break up the canned chicken breast into a large bowl. Add the shredded cabbage.
  2. Rinse, trim, and cut the asparagus into 2-inch pieces. Place the pieces into a pot of boiling water and cook for 1 minute. Drain and place into a large bowl of cold water. Pat dry and add to the chicken and cabbage.
  3. Trim the ends of the blood orange so it sits flat on a cutting board. Using a sharp knife cut away the peel and pith as close to the flesh as possible. Segment the orange from the membrane. Add the pieces to the chicken and vegetables.
  4. Add the scallion slices and season with salt and black pepper.
  5. Make the dressing. In a small bowl whisk together the grated ginger, minced garlic, sesame oil, rice wine vinegar, maple syrup, and sunflower oil. Pour over the salad. Toss to combine. 
  6. Before eating, top each serving with a tablespoon of the peanuts.
Yum

Photos by Renato Ghio
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2 comments

  1. Wild Planet is my go-to brand as well! I'll have to try the chicken breast and this recipe!

    ReplyDelete
    Replies
    1. It's nice having sustainable pantry items. Awesome and enjoy!

      Delete

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