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You know what makes a nice midnight snack? Leftover watercress with ginger salad dressing. Why did I have leftover watercress?
Chicken, Orange, and Watercress Salad
1 6 oz. can chicken pieces, drained
1 bunch watercress, rinsed and with bad pieces picked out
1 large orange, segmented
For the dressing, mix:
~1 tsp-ish grated/minced fresh ginger
~1 tsp-ish sugar
~2 tsp-ish rice vinegar
~1 tsp-ish sesame oil
juice from 1 segment of aforementioned orange (I threw in the pulp as well)
For the chicken marinade, mix:
~1 tsp-ish grated/minced fresh ginger
~1 tsp-ish sugar
~1 tsp-ish rice vinegar
~1/2 tsp-ish soy sauce
~1 tsp-ish sesame oil
juice from 1 segment of aforementioned orange (I threw in the pulp as well)
1) Marinate chicken pieces 10-20 minutes in marinade (I can't time)
2) Roughly chop watercress into salad bowl. Chop remaining orange segments into bite-size chunks and toss with watercress
3) Remove chicken from marinade, adding remaining marinade to dressing, and heat chicken thoroughly in a hot frying pan
4) Add hot chicken to watercress/orange salad and drizzle with dressing. Serve with starch (I had mixed grains and rice) and beverage (OJ, duh)
Turned out... pretty tasty. I added some chili oil, but that was unnecessary; watercress has a bit of kick on its own. There wasn't enough room in my bowl for the entire bunch of watercress and orange, so that's why I had leftover watercress, but I made a bit of orange-less ginger dressing for that.
I've got another bunch of watercress and a few more oranges lurking in the fridge, a lot of grated ginger in a baggie in the freezer, and canned chicken isn't exactly difficult to come by. I think next time I'll add chopped almonds or something.
Chicken, Orange, and Watercress Salad
1 6 oz. can chicken pieces, drained
1 bunch watercress, rinsed and with bad pieces picked out
1 large orange, segmented
For the dressing, mix:
~1 tsp-ish grated/minced fresh ginger
~1 tsp-ish sugar
~2 tsp-ish rice vinegar
~1 tsp-ish sesame oil
juice from 1 segment of aforementioned orange (I threw in the pulp as well)
For the chicken marinade, mix:
~1 tsp-ish grated/minced fresh ginger
~1 tsp-ish sugar
~1 tsp-ish rice vinegar
~1/2 tsp-ish soy sauce
~1 tsp-ish sesame oil
juice from 1 segment of aforementioned orange (I threw in the pulp as well)
1) Marinate chicken pieces 10-20 minutes in marinade (I can't time)
2) Roughly chop watercress into salad bowl. Chop remaining orange segments into bite-size chunks and toss with watercress
3) Remove chicken from marinade, adding remaining marinade to dressing, and heat chicken thoroughly in a hot frying pan
4) Add hot chicken to watercress/orange salad and drizzle with dressing. Serve with starch (I had mixed grains and rice) and beverage (OJ, duh)
Turned out... pretty tasty. I added some chili oil, but that was unnecessary; watercress has a bit of kick on its own. There wasn't enough room in my bowl for the entire bunch of watercress and orange, so that's why I had leftover watercress, but I made a bit of orange-less ginger dressing for that.
I've got another bunch of watercress and a few more oranges lurking in the fridge, a lot of grated ginger in a baggie in the freezer, and canned chicken isn't exactly difficult to come by. I think next time I'll add chopped almonds or something.