Chopped Watercress Chicken Salad with Asian Orange Dressing

Chopped Watercress Chicken Salad with Asian Orange Dressing


  • 1 ½ pounds chicken tenders
  • 1 ½ cups orange juice
  • 2 teaspoons honey
  • 1 tablespoon sesame oil
  • 4 teaspoons soy sauce
  • 3 tablespoons rice wine vinegar
  • 2 tablespoons water
  • 1 teaspoon grated fresh ginger
  • 2 cloves garlic
  • ½ teaspoon red chili flakes
  • 4 cups watercress, washed and chopped (arugula may be substituted)
  • 2 cups romaine hearts, washed and chopped
  • 1 bunch green onions, sliced
  • ¼ cup cilantro, chopped
  • 2 tablespoons peanuts, chopped

Cooking Directions:

In a small saucepan, bring orange juice to a boil over medium heat. Boil to reduce by half, about 5 minutes. In food processor or blender, combine juice, honey, sesame oil, soy sauce, vinegar, water, ginger and garlic. Process until smooth. 

Remove half of mixture and place in a large plastic, sealable bag. Add red chili flake and chicken tenders. Marinate for 30 minutes. Reserve remaining dressing. In a large serving bowl, combine watercress, romaine, onions, and cilantro.

Warm large saute pan over medium high heat. Remove tenders from marinade and add to pan, along with marinade. Saute tenders until cooked through and caramelized brown, about 3-4 minutes per side, turning.

Toss reserved dressing with greens. Top with grilled tenders. Add chopped peanuts before serving.

Courtesy of National Chicken Council
Nutrition Overview
Serving Size: 4oz
Per Serving
Total fat
Saturated fat