Thai chicken citrus salad is a recipe that reflects the richness and variety of Southeast Asian cuisine. Originating from Thailand, this preparation combines fresh, sour, and slightly sweet flavors that are characteristic of Thai cooking. In various Latin American countries, this recipe may simply be known as "chicken citrus salad" or "Thai chicken salad," adapting to local ingredients while maintaining its vibrant and refreshing essence. Its name in English is "Thai Chicken Citrus Salad." This salad is a clear example of how fresh ingredients and balanced dressings can transform a simple dish into a culinary experience full of flavor and aroma.
How to Make Thai Chicken Citrus Salad
Dressing:
Combine the ginger, garlic, soy sauce, rice vinegar, orange juice, lemon juice, and brown sugar together.
Add salt and freshly ground pepper and taste to season.
Refrigerate for 1 hour to allow the flavors to blend.
Salad:
Combine the bok choy, bean sprouts, sliced red onion, and orange segments.
Toss with half of the dressing.
Add the sliced chicken to a skillet and lightly brown with a small amount of olive oil.
Add the remaining citrus dressing.
Bring to a boil.
Reduce for 30 seconds to allow the mixture to thicken slightly.
Place the bok choy mixture onto two plates.
Arrange the sliced chicken on top and pour the remaining sauce over it.
Garnish with chopped fresh cilantro.
