When I found this salad recipe at AgainstAllGrain.com by Danielle Walker, I thought and then I knew it saved me from my kitchen dilemma: First, whenever I have a roasted chicken, I don’t know what to do with the breast part so it always ended up in the bin. Second, it saved me from Friday-laziness with a healthy yet filling brunch.
Some insider tips:
- Eatopia at The Gate Mall serves one of the best roasted chicken in Doha
- Learn how to segment an orange here.
- I also tried roasting a whole chicken given Danielle Walker’s recipe below, then served the breast part in the salad.
Chicken Citrus Salad
AUTHOR: Danielle Walker – AgainstAllGrain.com
For the Chicken:
- 2 boneless, skinless chicken breasts
- 1/2 orange, juiced
- 1 lime, juiced
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon chile powder
- salt and pepper
For the dressing:
- 3 tablespoons fresh orange juice
- 1 tablespoon rice vinegar
- 1/2 tablespoon dijon mustard
- 1/2 tablespoon honey
- 1/4 cup olive oil
For the Salad:
- 2 oranges, segmented
- 1 avocado, cubed
- 1 heirloom tomato, diced
- 1/4 cup golden raisins
- 1/4 cup raw pumpkin seeds, toasted on the stove over medium heat until browned
- 1 tablespoon black sesame seeds
- 2 cups arugula
- 2 cups butter lettuce
- salt and pepper
- Marinate the chicken for at least 4 hours, or overnight.
- Grill each breast over medium heat until the thickest part reaches 170 degrees with a meat thermometer.
- Slice and set aside to cool for 5 minutes so the lettuce doesn’t wilt.
- Mix all of the dressing ingredients, except for the olive oil.
- In a constant, slow stream, begin to whisk in the oil until well incorporated.
- Assemble the salad ingredients, then add freshly sliced chicken.
- Slowly add the dressing over top, being careful not to overdress it (you may not use all that you made, just adjust to your tastes).
- Sprinkle a pinch of salt and ground pepper over the top then toss to mix.