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I like to serve this salad for the main course in warm weather. It makes a light meal for company; just add some breadsticks and a nice dessert. I also use the orange vinaigrette on other salads.
Ingredients
4 large boneless, skinless chicken breasts l tablespoon olive oil l teaspoon dried oregano salt and pepper 2 cloves garlic 4 tablespoons olive oil l tablespoon red wine vinegar grated rind and juice of l orange 2 large avocados 3 tomatoes, diced l tablespoon chopped mint leaves or parsley l small red onion, cut into rings selection of mixed lettuce, such as Bibb, Boston, curly leaf, red leaf and romaine Rub the chicken with oil, oregano, salt and pepper. Brown in saute pan over medium heat until cooked through. Cool. Meanwhile, crush the garlic and mix to a paste with a little olive oil. Whisk in the vinegar, remaining oil, the grated rind of the orange and 3 tablespoons of the juice. Season with salt and pepper. Add more orange juice to taste if you like. Cut the chicken into bite size pieces and mix with the dressing. Halve the avocados and discard the stones. Slice avocado into wedges. Gently toss with the chicken, the tomatoes, and the mint or parsley. Arrange the lettuce leaves on plates. Top with the salad and garnish with onion rings. Serves 4. Questions? Comments? Click here to contact me! |
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