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Ingredients
- 4 x boneless, skinless chicken breast halves (1 1/4 pounds)
- 1/2 tsp Spanish paprika
- 1/4 tsp salt
- 1 x -Tbsp. extra-virgin extra virgin olive oil
- 8 c. mixed salad greens
- 4 sm oranges, peeled and segmented (about 1 1/3 c.)
- 1 med -sized red onion, very thinly sliced (about 2/3 c.)
- Â Â Sherry Vinegar Dressing (recipe follows)
Directions
- Sprinkle chicken with paprika and salt. In a large skillet, over medium-low heat, heat oil. Add in chicken breasts; cook just till no longer pink in the center, turning often, about 5 min (high heat will cause the paprika to burn). Remove chicken to a plate; cold. Immediately pour Sherry Vinegar Dressing into skillet; stir to remove brown bits. Strain into a measuring c.; add in sufficient water to measure 1/3 c.; reserve. To serve: cut each breast diagonally into 1 inch slices. Arrange greens on 4 dinner plates; top with orange segments and red onion rings. Fan one chicken breast on each salad. Drizzle with reserves sherry vinegar mix. If you like, sprinkle with toasted almonds, raisins and mint leaves.
- Yield: 4 servings
- Sherry Vinegar Dressing: In a small bowl, combine 3 Tbsp. each of Spanish extra virgin olive oil and sherry vinegar, 1/4 tsp. salt and 1/8-tsp. grnd black pepper.
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