Salad with orange and chicken

Step-by-step cooking

1. Step 1:

   

   How to make a salad with oranges and chicken? Prepare the products. The original recipe is prepared with Peking cabbage, but any green salad will do — iceberg, frieze, ordinary leafy. Take the chicken fillet from the breast, it is better if it is chilled.

2. Step 2:

   

   Caramelize the nuts first. How to caramelize nuts? To do this, add honey to the water and stir them until smooth.

3. Step 3:

   

   Put the pan on a small fire and pour the mixture of water and honey on it. As soon as it boils, pour the peeled walnuts into it. With constant stirring, fry the nuts in the resulting caramel until golden brown. Make sure that each kernel is wrapped in caramel. It takes quite a bit of time, two or three minutes. Just make sure that the caramel does not start to burn, as soon as it darkens, turn off the fire.

4. Step 4:

   

   Place the caramelized nuts on a plate lined with baking paper. Leave them to cool.

5. Step 5:

   

   Chicken meat for salad can be boiled, baked or fried. I'll boil it. How to cook chicken fillet? Bring water to a boil in a saucepan, add salt. Lower the meat into the water. Cook the chicken for 30 minutes at a low boil over low heat. Then leave the meat in the broth until completely cooled. The meat cooked in this way will be soft and juicy. Since it takes a lot of time, it is better to boil the meat in advance.

6. Step 6:

   

   Assemble the salad. Take a flat plate, the salad will look more beautiful on it and it will be more convenient to lay it out. Or make portions on individual plates. Wash the sheets of Peking cabbage (or other salad), dry and tear the first layer. I'm tearing the salad, because sliced with a knife, it will quickly oxidize, wither and lose its appetizing appearance. Crumble the boiled meat on the salad leaves. You can also do it with your hands, dividing the meat into fibers.

8. Step 7:

   

   Wash the orange well, dry it and cut off the peel with a knife, grabbing the white part, since only the pulp will be needed. With a knife, cut out the slices without touching the partitions. Spread the resulting pulp on top of the salad, dividing each slice in half.

9. Step 8:

   

   It's time to prepare the dressing. Prepare the products for her. Take any vegetable oil, according to taste or availability. It will taste better if it is unrefined, but this is again a matter of taste. Choose soy sauce of natural fermentation, without unnecessary additives. Balsamic vinegar can be replaced with ordinary table, apple or lemon juice.

10. Step 9:

    

    How to make refueling? Squeeze the juice out of the remaining half of the orange, trying not to get the bones into it. If the pulp gets there, it's not scary, it will even taste better. Pour oil, soy sauce and balsamic vinegar into the juice. Add a little salt and pepper. Keep in mind that soy sauce already contains salt. Mix the sauce well until smooth.

11. Step 10:

    

    Pour the salad sauce liberally. Crumble the caramelized nuts on top. Wash and dry the parsley sprigs. Garnish the top of the salad with herbs.

12. Step 11:

    

    Serve the finished salad immediately to the table, as, after standing, it will give a lot of juice, which will negatively affect the appearance and taste. Bon appetit!