A vibrant and refreshing chicken salad with a zesty lime dressing, perfect for a light and flavorful meal.
Prepare the dressing by whisking together the ginger, garlic, soy sauce, rice vinegar, lime juice, and brown sugar in a mixing bowl.
Use freshly squeezed lime juice for the most vibrant flavor.
Taste the dressing and adjust the seasoning with salt and pepper if needed. Refrigerate for 30 minutes to let the flavors meld.
Chilling the dressing enhances its flavor profile.
Slice the Chinese cabbage, red onion, and orange into bite-sized pieces. Combine them with the bean sprouts in a large mixing bowl.
Ensure the vegetables are evenly sliced for a uniform texture.
Heat olive oil in a frying pan over medium heat. Add the chicken breasts and cook until golden brown and cooked through, about 5 minutes per side.
Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F.
Pour half of the dressing over the cooked chicken in the pan and let it simmer for 1 minute to coat the chicken.
Simmering the chicken in the dressing enhances its flavor.
Arrange the salad mixture on serving plates. Slice the chicken and place it on top of the salad.
Arrange the salad attractively for a pleasing presentation.
Drizzle the remaining dressing over the salad and garnish with freshly chopped cilantro.
Add the cilantro just before serving for a fresh aroma.
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