A splash of citrus and a kick of ginger add zest to this Orange Ginger Asian chopped salad.
Chopped Salad is one of my favorite things to make for lunch. I love using up things in my crisper drawer, adding protein and having a really simple, yummy lunch. My husband has been on an Asian kick lately and loves any kind of Asian flavored chopped salad. When I saw the new Orange Ginger marinade and sauce from Soy Vay, I was excited to incorporate it into a salad.
One great thing about the Orange Ginger Soy Vay Marinade is that it doubles as a sauce. I marinated my chicken in a bowl for about 2 hours in the morning. Before I put it in the oven, I poured the excess marinade over the chicken. While it cooked the marinade thickened into a really nice consistency. I set it aside and tossed the chicken in the sauce after I chopped it. It really gave the chicken an even stronger flavor. I think next time I won’t even marinate the chicken as long.
If you’ve never made a chopped salad before, here are a few tips. Make sure you chop everything into similar sizes. You want things to be small and bite size. The trick is a really big, really sharp knife – like a mezzaluna. I also like to go easy on the lettuce. When I use lots of other ingredients, they give the salad a crunch and texture and a little more flavor than lettuce alone. If you do like your leafy greens, don’t stick to one variety. Use romaine and arugula or for something crunchy try iceberg and kale. Just mix it up!
Now you’re ready to try my Orange Ginger Asian Chopped Salad! Here’s the recipe:
- Soy Vay Orange Ginger Marinade and Sauce
- 1 Boneless Skinless Chicken Breast (or 4 Tenders)
- ½ Head Romaine
- ½ Green Cabbage
- 4 Green Onion Stalks
- 1 Cup Matchstick Carrots
- ½ cup Mandarin Oranges
- ½ cup Shelled Edamame
- Cilantro (to taste)
- Wonton Strips
- Marinate the Chicken Breast with the Soy Vay Orange Ginger Marinade
- Cook the Chicken using your preferred method (I bake in the oven) using the leftover marinade to baste the chicken
- While the chikcen is cooking, chop all letttuce, cabbage, onion and cilantro.
- When the chicken is done, chop it and toss in any remaining cooked sauce
- Mix chicken and all other ingredients in a large bowl.
- Add your favorite Asian Salad Dressing and toss to coat. If you don't have any dressing, use a little of the Orange Ginger Marinade.
- Serve immediately.
If you live in Texas, open your Valpak envelope to find a $1 off Soy Vay coupon, redeemable at HEB stores. The Soy Vay line includes several other flavors of their Marinade and Sauce including Hoisin Garlic and Veri Veri Teriyaki. After my delicious Orange Ginger Asian Chopped Salad, I’m really excited to try the Veri Veri Teriyaki. I may try a Teriyaki Sheetpan Chicken with that one.
This is a sponsored conversation written by me on behalf of Savings.com and Soy Vay. The opinions and text are all mine.
