CITRUSY SOY CHICKEN | An Asian-inspired salad with a rich, caramelised orange flavour
For those who want an Asian touch to their chicken salads, you can’t go wrong with this citrus soy chicken thigh recipe (nb: feel free to use breast if that is what you prefer). Boasting with a rich, dark, and caramelised citrus flavour, this chicken recipe works well when sliced over fresh greens to make a chicken salad, or simply enjoy it with classic sides such as haricot verts and roasted potatoes.
Given how hot it was today though, I decided to opt for a light summer salad so picked up some fresh romaine lettuce and a huge Californian avocado.
Pan-seared Citrus Soy Chicken Salad
PREP TIME: 20 min | COOK TIME: 10 min | TOTAL TIME: 30 min | YIELDS: 1-2 servings
- 2 chicken thighs (skin-off)
- 1 orange
- 1/4 cup soy sauce
- 1/2 tablespoon of ginger, grated
- 1 avocado, sliced
- 1 handful/bunch of romaine or cos lettuce
- 2 tablespoons of extra virgin olive oil
- 1 tablespoon Balsamic vinegar
- Black pepper and sea salt flakes, to season
- Wash romaine lettuce and chop to roughly 1 inch thick.
- Juice the orange.
- Grate the ginger till you yield roughly 1/2 tablespoon.
- Combine the ginger, citrus juice, soy sauce, in a medium bowl. Soak the chicken thighs in the marinade and set aside for 20 minutes.
- Heat cast iron pan on the stovetop on medium-high heat. Wait until the oil starts to shimmer. Using a pair of tongs, place the chicken thighs on the pan and fry for 4 minutes each side until a golden colour forms.
- As the chicken is searing, prepare the salad. Toss the olive oil with the balsamic and season with some black pepper and salt.
- Once chicken is done, remove the thighs to a chopping board. Slice into 1cm strips.
- Transfer the salad leaves to a clean plate. Place the sliced chicken thigh on top of the salad leaves. Place the sliced avocados on top or on the side. Serve while warm.