tangerine chicken / brown rice / salad with miso dressing

tangerine chicken / brown rice / salad with miso dressing

Contents of your meal kit:

salanova lettuce
satsuma tangerines
ginger-scallion sauce
brown rice
miso-honey vinaigrette base

Cookware needed: medium or large nonstick skillet, microwave-safe bowl, salad bowl

Finishing steps:

  1. Rinse the whole head of salanova lettuce, shake off excess water, and turn upside down on a towel to dry. Peel tangerine and separate into segments. Cut each segment in half. Remove seeds if needed, they should be nearly seedless. Set aside.
  2. Heat a small amount of oil in a skillet over medium heat.   Season both sides of chicken with salt & pepper. When oil is hot, add chicken to skillet and cook about 5 minutes per side or until cooked through. Remove from skillet, and tent with foil to keep warm.
  3. Add tangerine segments to hot skillet and sauté over medium heat, stirring occasionally. Once tangerines have lost their shape, add ginger-scallion sauce and an equal amount of water. Simmer until slightly syrupy, remove from heat.
  4. Meanwhile, transfer brown rice to a microwave-safe bowl and heat in 30-second intervals until hot.
  5. Pour miso-honey vinaigrette base into the bottom of your salad bowl and add an equal amount of olive oil. Whisk or mix with a fork to combine. Cut off the stem/root end of the salanova and then add the greens to your salad bowl along with edamame, toss to combine and season with salt & pepper to taste.
  6. Thinly slice chicken. Divide brown rice between plates, top with chicken, and pour orange sauce over the top. Enjoy salad on the side.