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Chicken and Citrus Salad

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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.