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Four Oaks Warm Chicken Salad With Orange Vinaigrette

Chicken.delights's picture
Ingredients
  Chicken breasts 2 Pound, cut into cubes
  Whole chicken breasts 2 Pound, boned, skinned, and cut into cubes (Two 1 Pound Each Pieces)
  White wine vinegar 1⁄4 Cup (4 tbs)
  Shallots 1 Tablespoon, chopped
  Orange juice 1 (1 Package)
  Orange juice 5 1⁄2 Ounce, reduced by half (1 Pack)
  Olive oil 3 Tablespoon
  Salt To Taste
  Black pepper To Taste, freshly ground
  Black pepper To Taste, ground
  Belgian endives 4
  Belgian endives 4 , cut very thin julienne
  Lemon juice 2 Tablespoon
  Cold water 2 Cup (32 tbs)
  Orange peel 1 , julienned
  Orange peel 1 , julienned cut (For Garnish)
  Tomato 1 , peeled
  Orange 1
  Mache 6 Cup (96 tbs), washed and dried (Lamb'S Lettuce, Field Salad Or Bibb Lettuce)
  Tomato 1 Small, peeled, seeded, and diced to make about 3 tablespoons
  Orange 1 , peeled and cut into small cubes (For Garnish)
Directions

GETTING READY
1. In a small saucepan over medium heat, warm the vinegar with the shallots, juice, and salt and pepper.
2. Continue cooking to infuse for about 10 minutes.
3. Stir in the lemon juice.
4. Stir in the lemon juice.
5. Slowly whisk in the oil, salt, and pepper. Set aside.

MAKING
6. Pre-boil the orange peel twice in boiling water, changing the water each time. Drain and set
7. Refresh the endive leaves in the lemon juice and water. Spin dry and refrigerate until ready to use.
8. In a sauté pan, heat the oil. Sauté the chicken breasts over medium heat for about 2 minutes on each side.

FINALIZING
9.In between, mix the lettuce and endive in a bowl.
10.Pour on some of the vinaigrette to taste and toss to coat well.

SERVING
11.Divide evenly onto four plates.
12.Sprinkle the chicken and oil delicately over the lettuce.
13. Top the dish with the diced tomato and garnish with the orange peel and orange cubes.
14. Serve at room temperature.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Saute
Ingredient: 
Chicken
Interest: 
Gourmet, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes
Servings: 
4

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