Orange Chicken Salad-summer Appetizer

Orange Chicken Salad-summer Appetizer

1. After the chicken fillet is washed, use kitchen paper to soak up the water, add white wine, salt, lemon juice and black pepper to mix evenly and marinate for 30 minutes.

2. Fresh salad vegetables are washed with cold boiling water, and then use a dehydration basket to remove excess water, and put them in the refrigerator to keep fresh and keep them for later use.

3. After peeling the orange, take half of the orange's pulp and cut it into chunks, put it in a blender and smash it for later use; divide the remaining half of the orange into two halves, take out the pulp and set aside the other half, squeeze out the orange juice, honey, and olive oil. , White wine vinegar, black pepper and salt mix evenly into the refrigerator to keep fresh for later use.

4. Put a little olive oil in the roasting pan, and put the marinated chicken fillets into the preheated roasting pan.

5. Fry on low heat until golden brown, and cut into slices when it is warm.

6. Put the salad greens on the plate, add the orange and chicken fillet.

7. Pour the mixed orange sauce on the chicken fillet and salad.

8. The simple salad is done.

Tips:

-Chicken fillet can be replaced with chicken breast. I personally feel that chicken fillet is more tender than chicken breast.
-Orange sauce can also be replaced with ready-made Balsamic dressing.
-Vegetables can be matched according to your favorite.