Category: Salads - Entree

Citrus Chopped Salad     

Ingredients:
For the Salad
4 cups cored and sliced into ¾ inch pieces Iceberg lettuce
1 cup thinly sliced red cabbage
1 (6-ounce) can green olives, pitted and drained
½ can hearts of palm, quartered lengthwise and sliced into chunks
1 cup cherry tomatoes, sliced in half
¼ to ½ cup pepperoncini, seeds removed and sliced in rounds
2 avocados, sliced in chunks
Marinated Red Onions

For the Chicken and Spice Blend
2 teaspoons Sumac
1½ teaspoons salt
½ teaspoon hot paprika
½ teaspoon dried oregano
2 teaspoons extra virgin olive oil
2 bone-in, skin-on chicken breasts
3-5 Clementines, thinly sliced into 1/8-inch rounds (use a sharp knife)
1/2 Clementine, for juicing

For the Creamy Clementine Dressing
1 large egg
¾ cup light olive oil
¼ cup freshly squeezed clementine juice
½ teaspoon finely grated clementine rind
2 prunes, soaked for 10 minutes in hot water, finely chopped
1 garlic clove, pressed
½ teaspoon salt
½ teaspoon ground black pepper

Preparation:
Make the Creamy Clementine Dressing (Note: can be made a day in advance)
Place the egg in a wide-mouth mason jar. Using an immersion blender, blend from the bottom while slowly pouring in the oil, until completely emulsified. Add the clementine juice, clementine rind, prunes, garlic, salt, and pepper, blending until well combined. • Lasts in the refrigerator, covered, for up to 5 days.

Make the Chicken (Note: can be made and cut a day in advance)
Preheat the oven to 375°F. Line a baking sheet with parchment paper.
In a small bowl, make a spice blend by combining the Sumac, salt, hot paprika, and oregano. Stir well and set aside.
Thoroughly and evenly coat each chicken breast, front and back, with the olive oil. Then coat with the spice blend.
Place the thinly sliced clementine rounds in a single layer on the parchment paper-lined baking sheet, to make a bed for the chicken. Place the chicken breasts on top.
Roast the chicken in the oven for 25 minutes. Remove from the oven. Squeeze the juice of ½ of a Clementine over the chicken. Baste with the pan juices and clementine juice. Return to the oven and cook until the skin is brown and crispy, about 10 minutes.
Remove the chicken from the pan and transfer to a cutting board to rest. Drain the pan juices into a bowl and set the liquid aside.
Remove the bone off the back of the chicken breast and cut the chicken into ½ to 1-inch cubes.

Make the Salad
In a beautiful large platter or bowl, combine the iceberg and red cabbage. Sprinkle with salt. Then create a beautiful salad by adding all the remaining vegetables, chicken, and Marinated Red Onions. When ready to eat, add some of the dressing and toss to coat. Serve with more dressing on the side.

Date added: 2021-03-28
Number of visits: 2315