This recipe incorporates the pungent and peppery flavors of watercress and radishes, which benefit Spring body types by moving and circulating qi within the body. Orange zest and juice add a refreshing citrus flavor to this grilled chicken salad, which can be served as a starter or light meal.
Serves 4
Prepare the chicken:
1 tablespoon grated orange zest
1/4 cup fresh orange juice
1 tablespoon extra-virgin olive oil
2 cloves garlic, minced
1 tablespoon sliced fresh green onions
1 teaspoon honey
1 pound boneless, skinless chicken breasts
1/4 teaspoon sea salt
1/8 teaspoon freshly ground black pepper
Cooking spray or vegetable oil
In a shallow container, make the marinade by combining orange zest, orange juice, oil, garlic, green onions, and honey. Add the chicken and marinate covered in the refrigerator for at least 4 hours.
Remove chicken from marinade and season with salt and pepper. Spray an outdoor grill or indoor grill pan with cooking spray, or lightly coat with oil. Grill the chicken over medium heat for about 3 to 4 minutes on each side, or until cooked through. Set chicken on a plate to rest and cool. Collect 1 to 2 teaspoons of juice from the plate and reserve for dressing.
Make the dressing:
1 teaspoon grated orange zest
2 tablespoons fresh orange juice
2 tablespoons rice wine vinegar
4 tablespoons extra-virgin olive oil
1/4 teaspoon sea salt
1/8 teaspoon freshly ground black pepper
In a small bowl, combine the reserved juice from the cooked chicken, orange zest, orange juice, vinegar, salt, and black pepper. Add the oil in a steady stream, whisking until emulsified.
Assemble the salad:
2 cups packed watercress, stems trimmed
2 cups packed mixed lettuce greens
1 orange, segmented and cut in half
1/2 cup thinly sliced radishes
1/4 cup sliced fresh green onions
Slice chicken into 1/4 inch strips. In a medium bowl, combine the watercress, lettuce greens, oranges, radishes, and green onions with the chicken, and toss with enough dressing to coat lightly. Extra dressing can be served on the side.