Roast Orange Chicken Salad with a ginger orange vinaigrette<span class=2 min read" />

I was inspired to create this salad from the Original Chinese Orange Chicken but I decided to make it my own; so after giving it some extensive thought and eating it in my head so many times, we tried it out and I can confidently say it was a success.

Serves 2.

Difficulty level

Prep Time: 2 hours 30 minutes
Cooking Time: 10 minutes


2 Oranges
1 Chicken breast
1 Sprig of Rosemary
1 large Carrot
1 Cucumber
1 Ginger Root
1 Lime
Edible Flowers of choice
2 Tbsp. of Olive oil
2 Tbsp. of Vinegar
Black Pepper


Obtain the juice and rind of 1 orange and whisk in some salt to the mixture.
Slice up the chicken breast into slices that are 1 cm thick.
Marinate the chicken for about 2 hours.
While the meat marinates, thinly slice the carrot and cucumber in slices that are 0.2 cm thick.
Tae the vegetable slices and soak them in vinegar and sprinkle some salt on them
(Ensure they are laid flat to ensure they are easily folded.)
Cut 3 slices of ginger that are about 0.5cm thick and crush them into a paste.
Take the other orange and lime, juice them and add in the ginger paste and mix well.

Then add the olive oil and whisk n to create a vinaigrette.
After two hours, heat up a pan and add a tsp. of olive oil.
Once sizzling, fry the chicken slices without crowding ensure they are brown and cook each side in 2 minutes.
Once done, add some of the vinaigrette to the pan to deglaze the chicken flavour and also use as the salad dressing.
Wash the edible flowers and leaves and toast the sprig of rosemary.
Once everything is done, assemble them and toss them in the vinaigrette.
Assemble everything on your plate of choice.


Food styling by Geena

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Roast Orange Chicken Salad with a ginger orange vinaigrette
Roast Orange Chicken Salad with a ginger orange vinaigrette


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