Citrus Chicken Salad with a Shallot and Basil Vinaigrette
Freshen up your salad routine with a bit of citrus for a refreshing summertime lunch, or cheer up any winter time blues!
Hmmmmm, let’s marinate on this one… This salad has a lot of sweet elements happening with the orange and pomegranate seeds, which makes it a refreshing choice atop the chicken and greens. To counter this a bit, the added scallions and shallots in the dressing give a great bite that is tamed down by the vinegar in the dressing, so the flavors come out without the harshness of a raw onion. The trick here is time. When starting to make your salad, assemble the dressing first, tossing well, and allow a few minutes for the shallots and scallions to marinate in the vinegar and lemon juice, not only taming them a little, but also infusing the oils with the same taste. By the time you add the mixture on top of your salad, you have a more uniformed and delicious dressing!
All about those textures! I dance carefully with using a lot of moist ingredients on salad, because you can go from a fresh and crunchy meal to a soggy mess in a hurry. There are a few great ways to avoid this and also balance out each bite. For starters, when you are adding on your orange or tangerine slices, peel the skin and break apart each slice as opposed to cutting through the rind with a knife. This keeps the thin inner skin attached to each slice, holding in the moisture much better. And while using nuts in a salad is a great way to add protein and flavor, toasting them deepens the nutty flavor and gives more of a crunch to your plate!
I often combine vegetables with a fruit for a contrast in salads, and love the pop of color they provide! Check out many more salad options on the website!
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Citrus Chicken Salad with a Shallot and Basil Vinaigrette
Equipment
- Mixing bowl
- Skillet
Ingredients
Dressing
- 2 tbsp Olive Oil
- 1/4 medium Shallot
- 4-6 fresh Basil Leaves
- 1 stalk Scallion
- 1/2 medium Lemon
- 1/2 tsp Coarse Black Pepper
- 1/4 medium Orange
- Salt to Taste
Salad
- 1 large Chicken Breast
- 4 handfuls Mixed Greens
- 3 tbsp Pomegranate Seeds
- 1/3 cup Slivered Almonds
- 1 1/2 medium Oranges
Instructions
- In a mixing bowl, combine olive oil, juice of lemon and orange. Slicing shallots in large circles and scallion in diagonal pieces about 1/2 inch long, and to mixture. Tear basil into small pieces and add some salt and pepper, stirring very well. Set aside to allow shallot to soften and mix flavors.
- In skillet, cook chicken breast completely. Season with a little salt and pepper (or seasoning of choice). Remove and set aside.
- In cleaned skillet, warm a bit of oil and toast slivered almonds until browned. Set on a paper towel to absorb excess liquid.
- To serve, plate mixed greens, and top with slices of chicken, peeled pieces of oranges, and pomegranate seeds. Drizzle the dressing mixture over the salad, and top with toasted almond slivers. Enjoy!
