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Warm Chicken Salad

May 6, 2012

One of my favorite meals to make is salads!  I absolutely love how you can have a completely balanced meal all on one plate.  It’s pure genius!  I really enjoy paying attention to fine detail and I find that salads allow for a lot of freedom of expression when it comes to the finally presentation!

I was first introduced to this salad last summer when I was working at The Rope Loft Restaurant in Chester.  This was my favorite salad to put together because it incorporated fresh fruits, berries, watermelon and feta cheese!  This salad is so adaptable and can really be made to suit your own individual tastes.  I always try to add a wide variety of berries, fruits and vegetables so that I am able to achieve a wholesome and well balanced meal.  This salad is perfect for summer as it is light and healthy, prefect for your waist-line if you are trying to keep slim for those bathing suit days!  I like to serve this salad over a bed of fresh baby spinach and then top it with watermelon, fresh strawberries, raspberries, cherry tomatoes, thinly sliced onions, bean sprouts, feta, and then topped off with an orange glazed warm chicken.  I have become quite fond of making my own salad dressings for my salads.  For this salad I made a honey-orange vinaigrette!

  Warm Chicken Salad

6 cups fresh baby spinach, rinsed and patted dry
1/4 watermelon, cut into 8 wedges
4 fresh strawberries, thinly sliced
8-10 fresh raspberries
6 cherry tomatoes, cut in halve
1/4 English cucumber, thinly sliced and cut in half
1 small shallot, thinly sliced
1/2 cup bean sprouts, rinsed and patted dry
1/2 cup feta, crumbled
2 slices of orange for garnish

To Prepare

Divide the spinach evenly between two plates.  Top the spinach with the remaining ingredients dividing evenly among the two plates.  Set aside the orange slices.

Orange Glazed Chicken

        1/4 cup sweet orange marmalade
1/2 tablespoon hot mustard
1 teaspoons soy sauce
1 teaspoons fresh lemon juice
1 tablespoons fresh orange juice
1-2 tablespoons of orange rind
1 3/4 lb boneless skinless chicken breasts
1/2 teaspoon black pepper

Makes 2 servings

To Prepare

Combine all of the ingredients together except the chicken breasts.  In a large zip-lock bag shake vigorously to combine.  Pour a small amount of the marinade into a bowl and reserve for basting.  Using a skewer pierce the chicken breasts all over.  Place the chicken breasts into the zip-lock bag and allow to marinate for 4-8 hours in the refrigerator.  Place the oven rack in middle position and preheat oven to 450°F. Line a large shallow (1-inch-deep) baking pan with foil, then oil foil.
Place the chicken breasts in the dish season with salt and pepper. Roast chicken, basting occasionally with the reserved marinade until golden and just cooked through, about 30 minutes.
Turn the broiler on and spoon the remaining glaze mixture over chicken, then broil chicken until glaze is bubbling and browned, 3 to 5 minutes.  Remove from oven and slice the chicken breasts for 1/4-inch segments or slices.

Makes 2 servings

Honey-Orange Vinaigrette

4 tablespoons fresh orange juice
2 teaspoons finely grated orange rind
2-3 tablespoons grainy mustard
2-3 tablespoons balsamic vinegar
2 tablespoons honey

To Prepare

Combine all of the ingredients together in a small bowl and whisk until thoroughly incorporated.  You may adjust the ingredients to suit your taste.  Season with salt and pepper.  Store in the refrigerator until ready to use.

Makes 3/4 cup

To Assemble

Remove the prepared salad from the refrigerator and top with cooked chicken slices.  Place an orange slice on top of the chicken.  Place a small serving of the dressing on the side.  Serve immediately.

Makes 2 hearty salads.
Source Adaptation The Rope Loft

If you have a deep love for fresh salads that utilize fresh and locally grown ingredients you are going to absolutely love this one for sure!  It should be a welcomed addition to any diet 🙂 If you really wanted to make this salad even more summery you could grill your chicken breasts!

From our kitchen to yours,
Sydney Jones

7 Comments leave one →
  1. eliotthecat permalink
    May 6, 2012 11:32 am

    No watermelons yet, but I have some fresh spinach from the FM. That orange dressing will go lovely on it.

  2. May 6, 2012 2:16 pm

    This looks and sounds lovely! Thanks for sharing!

  3. May 7, 2012 8:11 am

    This would make a great meal come Summer, when the berries are at their peak freshness. Can’t wait to give it a try!

  4. May 7, 2012 11:23 am

    mmmm….yummy. I have been seeing a lot of watermelon salad recipes since last year. Maybe, this summer, I really will give it a go. this looks yummy. Nice post.

  5. May 7, 2012 5:11 pm

    This looks godly! I love balancing the colours in my salads when preparing them – if it’s lacking a particular colour something must be added to it which leads to rainbow on a plate and satisfied taste buds. I’ve never had a salad like this before however it’s been added to my “to try” folder as I was licking my lips all the way through

  6. May 8, 2012 3:50 pm

    It looks great, very great. We love it…


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