Orange Salad

Overview

An extremely quick low-fat salad, a sweet and sour appetizer, suitable for cleaning the stomach and reducing the burden after the holidays

Tags

• cold dishes
• appetizers
• western-style banquet
• little fresh
• children
• western food
• summer recipes
• fast food
• lunch
• bitter chrysanthemum
• chicken breast
• cracked black pepper
• olive oil
• onions
• orange
• walnut kernels
• ginger
• salt

Ingredients

Steps

1. 1 Prepare the ingredients, soak the bitter chrysanthemum in light salt water and wash it

   

2. 2 Pour water into the pot, add onion, ginger and chicken breast, bring to a boil over high heat until chopsticks can be inserted through it, simmer for a while and then take it out

   

3. 3 Take out the chicken breast and soak it in ice water until it cools down. Take out the chicken and tear it into strips and put it into a large bowl

   

4. 4 Peel off the orange peel,

   

5. 5 Cut half into pieces and put it into the chicken. Pour the juice from the other half over the chicken. Sprinkle with appropriate amount of salt and black pepper

   

6. 6 Toast the walnut kernels in a pan over low heat until fragrant, break them into pieces and put them into a bowl, pour in the olive oil and mix well

   

7. 7 Mix well and serve