Salmon with Lentils

Directions for: Warm Chicken Salad with Orange Vinaigrette

Ingredients

For the Chicken Marinade

10 oz orange juice

2 Tbsp onion

1 Tbsp garlic

2 Tbsp tarragon

For the Orange Vinaigrette

12 oz orange juice

4 oz vinegar

1 oz olive oil

5 Tbsp chives

3 Tbsp tarragon

oz onion

oz garlic

pepper to taste

For the Warm Chicken Salad

4 6 oz chicken breasts

3 tomatoes

1 cucumber (julienne)

15 oz iceberg lettuce

3 oranges (in segments)

5 oz calaloo

3 oz carrot (julienne)

5 Tbsp chopped scallions

3 oz diced zucchini

2 Tbsp chopped chives

4 oz diced papaya

4 oz diced mango

Directions

For the Chicken Marinade For the Orange Vinaigrette

1. Blend all ingredients and serve chilled.

For the Warm Chicken Salad

1. Combine all ingredients to make vinaigrette dressing.

2. Marinate chicken breast in 2-3 oz of dressing for 1 hour.

3. Discard used dressing.

4. Grill chicken breast until done and allow to relax before slicing.

5. Clean and wash calaloo, lettuce, zucchini and cucumber in dressing and arrange on plate high and tight.

6. Arrange tomato wedges, orange segments around lettuce mixture in decorative fashion.

7. Sprinkle on carrots and dices mango. Slice warm chicken breast on the bias and place on top of salad.

8. Serve with vinaigrette on the side.

See more: Spring, Fruit, Grill, Vegetables, Poultry, Main, Salad, Summer, Appetizer, Chicken, Dinner