How to make it

  • Combine dressing. Slice chicken breasts into strips, season and stir fry. Julienne carrots and red pepper and stir fry until hot but crisp, about 1 minute. Mix bean sprouts with cooled vegetables. Diagonally slice green onions into thin pieces. Cut, peel and membrane orange, then slice into 1/4" thick slices. Cut chicken into 1/2" wide strips and toss with vegetables. Tear lettuce into bite-size pieces and scatter over plates. Arrange vegetables, chicken and green onions on top. Stir dressing and drizzle over salads. Top with orange slices and sprinkle with coriander.

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