Chicken and Citrus Salad
Ingredients
For the Chicken and Marinade:
- 4 pieces boneless, skinless chicken breasts
- 1 tbsp. rosemary, chopped
- 1 tbsp. thyme, chopped
- 2 tsp. orange zest
- 2 tsp. grapefruit zest
- 4 cloves garlic , chopped or grated
- Salt and pepper, to taste
- ¼ cup extra-virgin olive oil
- 1 lemon, halved
For the Salad:
- 2 small heads escarole, washed and trimmed of core
- 2 to 3 small pink grapefruit
- 3 small sweet seedless oranges
- 1 bulb fennel, trimmed and thinly sliced or mandolin sliced around core
- 1 small white or red onion, thinly sliced or mandolin sliced
For the Salad Dressing:
- 1 lemon, juiced
- 1 small orange, juiced
- 2 tbsp. white wine of white balsamic vinegar
- 3 tbsp. extra-virgin olive oil
- 1 tbsp. rosemary, chopped
- 1 tbsp. thyme, chopped
- Salt and pepper, to taste
- 1 tsp. fennel pollen, optional
For Serving:
- 1 loaf ciabatta bread
Instructions
To prepare the salad:
- Arrange escarole in large shallow bowl.
- Cut off ends of citrus and trim the peel away in strips from top to bottom, then slice citrus into thin wheels.
- Add to salad with fennel and onion; set aside.
To prepare the dressing:
- Using a salad dressing jar, with a lid, add and whisk all ingredients; set aside.
To prepare the chicken and citrus salad for serving:
- Grill chicken until just cooked through and crispy at edges, 6 to 7 minutes; turning occasionally.
- Place chicken on salad; pour dressing over salad.
- Serve with thick slices of charred or broiled bread for mopping, optional
Notes
Bread is even better when you rub the slices with the cut side of a halved garlic clove (get it into all those bumps—that’s a flavor opportunity), drizzle slices with EVOO and sprinkle with a flaky salt. It’s delicious with anything.
