Iftar recipes: Ginger chicken and vegetable salad with orange dressing

Healthy salad with a combination of proteins and vitamins, is a perfectly balanced food for Ramadan.

Ingredients
For salad
• 250g skinless boneless chicken breasts
• 30g ginger root, finely chopped
• 2 garlic cloves, crushed
• 2 teaspoons olive oil
• 1 onion, finely chopped
• 1 teaspoon pepper powder
• 1 potato, grated
• Oil, for frying
• 1 spring onion, finely chopped
• 1 carrot, finely chopped
• 1 capsicum, chopped lengthwise
• 2 baby corns, halved
• 50g spinach, roughly chopped
• 25g peanuts
• Salt as per taste
• 2 lettuce leaves

For orange dressing
• 1 teaspoon olive oil
• Juice of 1/2 orange
• Finely grated rind of 1/4 orange
• 1 tablespoon sour cream

Preparation
• Cut the chicken into large cubes, each about 1 inch.
• Mix with ginger root, garlic and oil together. Add the chicken and marinate for at least 3 hours.
• Add a little oil to the wok. Add half of the finely chopped onions and fry for a while. Then add the marinated chicken pieces and pepper.
• Cook the chicken until browned on all sides and set aside. Immerse grated potato in cold water for 15 minutes. Drain the water and allow it to dry completely by spreading on a towel.
• Deep fry the grated potatoes to golden brown. Sprinkle salt and set aside.
• Add oil to a wok. Add remaining onion, spring onion, carrot, capsicum, baby corn, spinach, peanuts, and salt and sauté for 2 minutes.
• For orange dressing, place all the dressing ingredients in a jar, close the lid tightly and shake well until thoroughly combined.
• To serve the salad, place the lettuce leaves and on top of that add the fried potatoes followed by vegetables and finally cooked gingered chicken.
• Drizzle the dressing over the salad.