Citrus Chicken Salad with Cheese Toast
There are some things in life that are just wrong. Like 75 – 80° temperatures in February and catastrophic tornadoes in January. But, it happens and recently, like last month and yesterday.
Warm weather for me means different types of food. Lighter and fresher. Many times this means salads! I could live on salads.
Recently we picked up a recipe for Citrus Chicken Salad at Publix. It was a recipe Publix was demonstrating one day when we happened to be in our local store. T & H and the demonstrator, Steve are practically on first name basis at this point because T & H always stops by for the latest demo.
Now, I must confess to one thing. As a child there is one thing you would never find me eating…and that was grapefruit. For my delicate palate grapefruit was up there with bitterballs, also commonly known as Brussels sprouts. Well, this lovely and tasty salad uses grapefruit as an ingredient. The fact that I enjoyed it made my tongue want to slap the back of my head. I will admit to doing my usual tweaking of the recipe or Bevizing as we call it around here. I wanted to include my favorite citrus fruit the orange. (The irony here is that I am also trying to acquire a taste for
bitterballs Brussels sprouts. Regardless, this is just so darn good it will be a staple around here.
Citrus Chicken Salad
1 large navel orange
2 – 3 grapefruit
½ cup lemon curd
1 1/3 juice squeezed from the membranes of the orange and grapefruit after the fruit sections has been removed
2 cloves garlic, minced
1 teaspoon black sesame seeds
3 boneless chicken breast
Kosher salt to taste
Freshly ground pepper to taste
1 tablespoon olive oil
2 tablespoons water
Spring salad mix blend (about 5 oz.)
1. Cut orange and grapefruit in half. Remove the sections of fruit and place in a bowl.
2. Squeeze the fruit membranes (skins) to remove juice until there is 1 – 1/3 cups.
3. Whisk grapefruit juice into lemon curd. Then whisk in garlic and sesame seeds.
4. Preheat a large sauté pan on medium high heat for 2 – 3 minutes.
5. Season the chicken with salt and pepper. (Always wash your hands after handling raw poultry or meat.)
6. Add oil to pan and then add chicken. Cook on each side for 3 – 4 minutes until brown.
7. Reduce the heat on the chicken to medium and add 2 tablespoons of water. Cover and cook another 4 – 5 minutes.
8. Arrange salad mix on platter. Slice chicken and arrange chicken and citrus fruit on top of salad mix.
9. Drizzle with dressing and serve.
4 slices Italian Multigrain bread (found in the bakery)
4 teaspoons lite butter
4 slices mild white cheese (we like Vermont white cheddar or Provolone)
1. Preheat oven to 425°.
2. Spread bread with butter.
3. Place on baking sheet and add cheese to bread.
4. Bake for 4 – 5 minutes or until the cheese melts.
© 2012 Beverly Hicks Burch All Rights Reserved.