Minted Chicken Citrus Salad Recipe

From Dorothy McNett's Recipe Book.

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See Also: Chicken / Poultry · Salads

Minted Chicken Citrus Salad

From Dorothy McNett's recipes at This is a very refreshing buffet style salad, or make small individual plates.

1-2 boneless skinless chicken breasts
pinch of fine sea salt
sprinklings of smoked paprika and pepper
1-2 tablespoons extra virgin olive oil or butter
1 head leafy green lettuce or chard or spinach, or any combo
fresh broccolini with blossoms, if available
2-3 green onions, slivered
3/4 cup freshly squeezed orange juice
2 tablespoons lemon juice
2 tablespoons red wine vinegar
1/4 cup extra-virgin olive oil
1/2 teaspoon Dijon mustard
1/4 cup chopped fresh mint leaves, or more as desired
salt and pepper, to taste

Cut the chicken into evenly shaped pieces. Sprinkle with salt, paprika and pepper. In a heavy bottomed saute pan or skillet heat the oil and then add chicken pieces. Cook several minutes, turn over to finish cooking. Cool. In an attractive bowl, combine the lettuce, broccolini and blossoms, and green onions with the slivered chicken. Set aside. In a glass measuring cup, whisk together the remaining ingredients and pour over salad, toss, and serve.

Recipe created 1997-01-13.

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