Orange Chicken Salad

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This recipe was adapted from "Paleo Orange Chicken" at www.health-bent.com/poultry/paleo-orange-chicken. The original recipe calls for putting the sauce in its own pan to simmer and thicken while you cook the chicken. I thought their version of the sauce was a little overpowering. The first time I made it, I ended up burping orange flavor the rest of the night...which is annoying, to say the least. Also, I prefer the flavors to be more embedded in the meat (rather than just a sauce on the meat). So...I tweaked the recipe and did a little of both. Serves 6.

Ingredients:
  • 3 lbs. chicken thighs, cut into 1 inch pieces
  • 4 oranges, juiced
  • 2 tsp. ginger
  • 4 tbsp. coconut aminos or gluten free soy sauce
  • 1 tbsp and 1 tsp. honey
  • 2 tbsp. apple cider vinegar 
  • 1/2 tsp. cumin
  • 2 tsp. salt
  • 1 tbsp. thickener (arrowroot powder, potato starch, etc.)
  • whatever salad greens you prefer (lettuce, spinach, etc.)
  • if desired, additional side vegetables
Directions:
  1. In a large stock pot, juice 2 of the oranges (if not done already). Add the chicken, 1 tsp. ginger, 2 tbsp. soy sauce, 1 tsp. honey, 1 tbsp. apple cider vinegar, 1/4 tsp. cumin, and 1 tsp. salt. Stir until mixed. (You could always marinate the chicken in this mixture for an hour or more if you want even more flavor.)
  2. Place the stock pot on a burner over medium heat. Allow the chicken to brown slightly on all sides, then cover and allow to simmer for 10-15 minutes more until cooked through. 
  3. While the chicken is cooking, in a small stockpot bring to a simmer the juice of the other 2 oranges, 2 tbsp. soy sauce, 1 tsp. ginger, 1 tbsp. honey, 1 tbsp. apple cider vinegar, 1/4 tsp. cumin, and 1 tsp. salt. Allow to simmer for about 5 minutes. Turn the heat to low, make a slurry of the thickener and water, and add to the mixture, stirring continuously. Remove from heat once thickened. 
  4. When the chicken is cooked through (which I usually give it at least 25-30 minutes to be safe), drain the juices from the pot and cover the chicken with the thickened sauce, stirring until coated.
  5. Wash and dry your salad greens. Assemble your salad, top with the chicken and enjoy. 

NOTE: If you're allowed dairy, feel free to top with a little Parmesan cheese.

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