Name: Orange-Hoisin Chicken Salad with Cabbage, Bell Pepper & Tortilla Chips
Cook time: 30 min
Total time: 30 min
Yield: Serves 6
Ingredients: 3 (2 ½ cm) pieces ginger root; 1 small bunch green onions (scallions); 6 oranges; 3 red bell peppers; 1 ½ (850 g) whole chickens rotisserie chicken, white and dark meat; 1 ½ (397 g) bags shredded cabbage (coleslaw mix); 170 g tortilla chips; hoisin sauce; stir-fry sauce

Orange-Hoisin Chicken Salad with Cabbage, Bell Pepper & Tortilla ChipsOrange-Hoisin Chicken Salad with Cabbage, Bell Pepper & Tortilla Chips — a 30-minute lunch recipe with 9 ingredients, serving 6.Ingredients

3 (2 ½ cm) pieces ginger root

1 small bunch green onions (scallions)

6 oranges

3 red bell peppers

1 ½ (850 g) whole chickens rotisserie chicken, white and dark meat

1 ½ (397 g) bags shredded cabbage (coleslaw mix)

170 g tortilla chips

hoisin sauce

stir-fry sauce

Instructions

Wash and dry the fresh produce.

Peel and mince ginger. Place in a large bowl along with stir-fry and hoisin sauces. Whisk to combine the dressing.

Trim and cut green onions crosswise into thin pieces. Add to the bowl with the dressing.

Trim, seed, and small dice bell peppers. Add to the bowl.

Peel oranges, separate into segments, and roughly chop the flesh. Add to the bowl along with the shredded cabbage.

Place chickens on the cutting board and, using your hands, remove meat from the skin and bones; separate the meat into shred-like pieces. Add to the bowl.

Crush tortilla chips into small pieces. Add to the bowl and toss to combine the salad.

To serve, divide salad between plates or bowls. Enjoy!

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