It's been a busy summer. I have a few recipes in the wings wanting to post and I'm finally getting around to it. This salad was a real yummy surprise. I thought it would be good, but I was pleasantly surprised how good it was and it was super easy. It is another recipe from "Rachael Ray's 365: No Repeats" cookbook from 2005. I added soy nuts for crunch and goat cheese for extra yumminess. She lists radicchio and arugula. Radicchio is too bitter for me in large doses. I love arugula, but a pre-made spring mix in a bag works just as well. Serve it with some crusty bread for a nice light dinner on a hot summer night.
Citrus-Marinated Chicken and Orange Salad
3 oranges
3 garlic cloves, minced
7 T extra-virgin olive oil (divided)
1/4 tsp cayenne pepper, + a pinch for the dressing
Salt and pepper
4 6-8 ounce boneless, skinless chicken breast halves
1 bag Spring mix
1 small red onion, thinly sliced
3 sprigs fresh oregano, chopped
2 T honey
1 heaping T Dijon mustard
Salted toasted soy nuts
goat cheese
Crusty bread for the side
Preheat grill pan or outdoor grill
Marinade in a shallow dish: zest 2 of the 3 oranges. Add the juice of half an orange, garlic, 3 T of the olive oil, cayenne pepper and salt and pepper. Whisk together. Add the chicken breast and toss to coat. Marinate for at least 5 minutes.
Meanwhile, use a paring knife and cut the skin and white pith from the 2 remaining oranges. Slice the oranges into disks (I also cut them in half). Place in a large bowl. Add the spring mix and the red onion.
Make the dressing by whisking together the juice of the other half of the orange, pinch of cayenne, oregano, honey, mustard and remaining 4 T of olive oil. Toss with the salad mixture.
Grill the chicken about 5-6 minutes until done. Let rest 5 minutes. Slice the chicken at an angle. I like serving them individually. Plate some of the salad/ dressing mixture and top with soy nuts, goat cheese and some of the chicken. Serve with some crusty bread.
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