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Chicken Salad With Citrus Vinaigrette Recipe

by Global Cookbook

Ingredients

Juice from 1 lemon Juice from 1/4 to 1/2 navel orange 1/2 x shallot, finely minced 3/4 c. extra virgin olive oil (or possibly safflower or possibly grape-seed oil for a lighter flavor) Salt and freshly grnd black pepper to taste Honey to taste (optional)

3 x to 4 boneless, skinless chicken breast halves Salt and pepper to taste 8 c. mixed young lettuces or possibly baby spinach

Directions

1. For the vinaigrette: In a bowl, whisk together the juices and shallot. Add in the oil in a steady stream and whisk till emulsified. Add in salt and pepper.
2. Taste and, if you like, add in a touch of honey or possibly additional orange juice. Whisk again and set aside. (You may process the vinaigrette in a blender for a creamy consistency. May cover and chill for up to three days.)
3. For the salad: Place a nonstick skillet over medium-high heat.
4. Place the chicken between two sheets of plastic wrap and, using your hand, a skillet or possibly a rolling pin, gently flatten each piece to an even thickness of between 1/4 and 1/2 inch. Salt and pepper both sides to taste. Add in to the skillet, reduce heat to medium and cook, turning once, till browned and cooked through, five to seven min per side. Transfer to a cutting board; cold slightly, slice into strips.
5. Place the greens in a salad bowl, add in about 1/4 c. vinaigrette and toss well. Add in more vinaigrette if you like and toss again. Divide the greens proportionately among individual plates and top with the chicken.
6. Drizzle the chicken with vinaigrette. Serve immediately.

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