Orange Ginger Chicken Salad with a Black Currant Balsamic Vinegairette

A tropical treasure is what you desire

so light up the grill and turn on the fire

sprinkle with ginger and tart orange zest

then toss for a salad that beats all the rest!

I was inspired today; I wanted to cook something new. A few days ago, a co-worker was telling me about coconut oil, and I was intrigued. so, during my regular grocery store trip, I grabbed some.

I don’t suggest you google it…there are a bunch of angry bloggers who have a lot to say about it!

I also picked up a cute little bottle of Orange Ginger seasoning.


So, today as I was thinking about dinner, I realized

Coconut Oil + Orange Ginger Rub + Chicken = Pretty Awesome.

Remember, I teach language arts, not math!

I put the coconut oil into a large Ziploc bag and let it float in a sink of warm water as the oil is solid at room temperature.

Then I added the chicken and seasoning, resealed, and let it float for about 20 minutes.

I also flattened the chicken a bit to cut the grilling time…(I just bang it with a heavy wooden spoon until it is about 3/4 inch thick– I know, very professional)

Grill the chicken until cooked thoroughly, then let it rest for 10 minutes.

In the meantime, place mixed greens on a plate and top with raspberries, sliced almonds, and mandarin oranges.

Cut chicken, place on top of the salad, and drizzle with the black currant and balsamic dressing. ( I whisked equal parts black currant balsamic vinegar and olive oil)

Then eat! This was a quick, easy, throw together recipe.


Orange Ginger Chicken Salad with Black Currant Balsamic Dressing

As for those of you that always ask if my kids really eat it…YES…sort of…just in a different shape 🙂

2 thoughts on “Orange Ginger Chicken Salad with a Black Currant Balsamic Vinegairette

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