You may also like
Categories:
Salad salad greens strawberries weight Blueberries oranges pecans Feta cheese Orange Vinaigrette oranges olive oil chicken chicken fresh ground pepper olive oil
Viewed: 47 - Published at: 10 months agoIngredients
- FOR THE SALAD:
- 3/4 pounds Mixed Baby Salad Greens, Washed And Dried
- 1 pound Strawberries, Hulled And Sliced
- 12 ounces, weight Blueberries
- 15 ounces, weight Canned Mandarin Oranges, drained
- 2 cups Pecans
- 1-1/2 cup Feta Cheese
- FOR THE ORANGE VINAIGRETTE:
- 2 whole Oranges, Juiced
- 1 whole Lime, Juiced
- 1/4 teaspoons Sea Salt
- 1/3 cups Extra Virgin Olive Oil
- FOR THE CHICKEN:
- 3 whole Chicken Breast
- 1/2 teaspoons Fresh Ground Pepper
- 2 Tablespoons Extra Virgin Olive Oil
- 1/4 cups Orange Vinaigrette
Method
- For the salad:
- Combine all the ingredients (except feta) for the salad in a large bowl and toss together. Set aside.
- For the orange vinaigrette:
- Combine all the vinaigrette ingredients in a jar with a lid, put the lid on and shake well. Set aside.
- For the chicken:
- Season chicken breasts on both sides with pepper. Heat olive oil in a skillet over medium heat until hot then add chicken. Pour 1/4 cup of the orange vinaigrette over the chicken and cook for about 8 minutes or until chicken is half way done. Flip chicken over and continue to cook. Lower heat to medium low if needed. The vinaigrette should have cooked down leaving a nice glaze over the top of the chicken. Cook another 8 minutes or until chicken is cooked through and no longer pink inside. Set aside and allow to cool for 10 minutes. Chop chicken into bite size cubes or strips.
- For the assembly:
- Top salad with chicken pieces and feta and toss. Serve salad on plates and then drizzle with orange vinaigrette.
