Citrus Chicken Salad with a Shallot and Basil Vinaigrette
A refreshing salad to brighten up any cold winter day or cool you down on a hot summer afternoon!
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!