Chicken Ginger Salad



  • 1 tablespoon vegetable oil
  • 2 teaspoons minced fresh ginger, divided
  • 1 pound boneless skinless chicken breasts
  • 3 seedless oranges, peeled and sliced thin or 1 can (15 ounces) mandarin oranges, drained
  • 1 small red onion, sliced into thin rings
  • 1 teaspoon crushed red pepper flakes
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 6 to 12 fresh mint leaves, torn
  • Juice of 1 lime
  • 1/2 teaspoon Thai Kitchen® Gluten Free Premium Fish Sauce
  • 1 head Boston lettuce, washed, patted dry and separated into leaves


  • 1 HEAT oil in large skillet on medium-high heat. Add 1 teaspoon of the ginger; stir fry 30 seconds. Add chicken; cook 4 minutes on each side or until browned and just cooked through. Remove from skillet. Cool slightly, then cut it into 1/2-inch slices.
  • 2 PLACE chicken, orange slices and red onion in large bowl. Add crushed red pepper, garlic, remaining 1 teaspoon ginger, salt and mint leaves; toss gently. Drizzle with lime juice and fish sauce; toss again.
  • 3 LINE platter with lettuce leaves. Spoon chicken mixture over lettuce. Serve immediately.

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(per Serving)

Nutrition information coming soon.

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