Citrus Chicken Salad Strips - Lunch Version
Dress up your salad with a bright pop of flavor from these Citrus Chicken Salad Strips. Marinated in a ginger and cumin kissed mixture of orange and lime, these chicken strips are a deliciously lip smacking way to round out your lunch or sneak in a little extra protein on the go.
Ingredients
- ½ cups juice Orange
- 2 tablespoons Lime Juice
- 1 tablespoon peel and mince Ginger, Fresh
- 2 teaspoons mince Garlic, Cloves
- 1 teaspoon Chili Powder
- 1 teaspoon Cumin
- 5 cups slice Chicken, Boneless Breasts
- 24 cups Lettuce, Salad Mix
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Combine orange juice, lime juice, ginger, garlic, chili powder, and cumin and mix together thoroughly.
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Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Combine orange juice, lime juice, ginger, garlic, chili powder, and cumin and mix together thoroughly.
- Pour mixture into a large freezer bag and add the chicken strips.
- Seal and refrigerate for 2 hours.
- After chicken is fully marinated, discard marinade.
- Fully coat a skillet with a non-stick cooking spray and cook chicken strips thoroughly for 2-3 minutes on each side over medium high heat.