GRILLED CHICKEN SALAD WITH AVOCADO AND ORANGE

My approach to assembling a meal each night is hardly different from pulling together an outfit each morning. Take today’s recipe: it started with my mood for something a little lighter and the desire to use the perfectly ripe avocado sitting in my fruit bowl lest it go rapidly south. From there sprung the idea of a satisfying main dish salad. The oranges, sitting alongside the avocado, struck me as a great match, and I built the rest of the concept from there, layering in greens, and tying it all up with a little texture in the form of toasted pumpkin seeds.

Likewise, what I’m wearing today: it began with my black skinny jeans because they’re effortless and go with everything, paired with a sweater from a sample sale that makes me look far hipper than I feel. A delicate necklace added a little glitter to the mix without interfering with my work in the kitchen, and a cozy grey jacket finished the job, keeping me warm against the unseasonable chill in the air.

Food and fashion are alike in a lot of ways. So much so that a food professionals conference I attended recently was themed entirely on the subject. Several speakers at the event noted how top trend-setting chefs are little different from cutting-edge clothing designers. Both decide what’s in and what’s out; the rest of us eventually catch on. There was a time I never thought I’d be eating tofu skin or wearing cotton jumpsuits; I now find myself doing both.

Although this salad is not remotely trendy, it is completely worth making (much like your well-traveled jeans are worth wearing). It starts with a marinade that doubles as a salad dressing. Don’t be alarmed by the amount of olive oil in the recipe; half of it gets discarded once the chicken goes onto the grill. Endive, a mildly bitter, crunchy vegetable in the chicory family, adds a little crunch and punch to the greens. This is balanced by the sweetness of the oranges and the touch of honey in the dressing. The presence of healthy fats — olive oil, avocado, and pumpkin seeds — along with the chicken make the salad substantive enough to qualify as dinner.

Although I’ve made this twice now to enthusiastic review for weeknight family suppers, it’s also the sort of thing to tuck away for a ladies-only shower, lunch, or brunch. The bigger question there is, what am I going wear?


GRILLED CHICKEN SALAD WITH AVOCADO AND ORANGES

Packed to the rafters with several “kid favorites”– chicken, oranges, avocados, pumpkin seeds — this main dish salad is a hit in our household. I always sprinkle a little pinch of salt over the avocado before scooping it from its peel since that really brightens the flavor. If you don’t have a grill handy, or aren’t in the mood to fire yours up, cook the chicken under a broiler or in a pan that’s been lightly slicked with oil.

3 tablespoons white wine vinegar
2 medium minced shallots
1 tablespoon plus 1 teaspoon honey
1/2 cup extra-virgin olive oil
1 tablespoon freshly squeezed orange juice
1 to 2 dashes tabasco or other favorite hot sauce
Salt
1 pound boneless, skinless chicken breast, rinsed and dried
Freshly ground black pepper
2 small heads endive
2 large seedless naval oranges (cara cara is a tasty variety)
1 small head butter lettuce, washed and torn into pieces
1 large, ripe avocado, cubed and scooped from its peel
2 tablespoons toasted, salted pumpkin seeds (pepitas)

Start by making the marinade: In a small bowl, whisk together the vinegar, shallots, honey, olive oil, orange juice, tabasco, and a generous pinch of salt. Pour 1/2 of the marinade over the chicken breasts in a medium, shallow bowl. Cover with plastic wrap and marinate in the refrigerator for at least an hour, preferably several hours, or even overnight. Reserve the remainder of the marinade in the refrigerator to use for the salad dressing.

Thirty minutes before you are ready to cook, remove the chicken from the fridge. Take the breasts out of the marinade, and season liberally with salt and freshly ground pepper.

Heat your grill over a medium-high flame. When the grill is good and hot, put on the chicken and cook for 4 to 5 minutes. Turn, and cook the second side for 4 to 5 minutes until the inside has just barely lost it’s pink color and remains tender and juicy. The time will vary depending on the thickness of the breasts.

Remove chicken from heat to rest on the counter. After 10 minutes of cooling time, cut into bite-size cubes.

While the chicken is cooking, prepare the salad. Trim the stem ends off the endive and cut lengthwise down the center. Cut out the little triangle of core from the center of the endive and cut crosswise into thirds (see image below).

Set the oranges on a cutting board and use a sharp knife (serrated edge works well) to cut off the peel and pith, revealing the bright orange flesh of the fruit. Cut each orange into quarters and then cut crosswise into small, bite-size pieces (image below).

Put the endive, oranges, butter lettuce, avocado, and chicken in a large shallow bowl or platter. Drizzle most of the dressing over the salad and toss gently. Taste, and add more dressing if needed. Sprinkle the pumpkin seeds over the top.

Serve immediately.

Makes 4 main dish servings

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4  Comments

Comments

  1. Pamela
    04.10.2012 at 8:11 PM #

    Yum! I was hoping to see a photo of your outfit along with the saad! Maybe next time!

    • katiemorford
      04.14.2012 at 1:17 PM #

      I think I’ll stick to food photos!

  2. Alison
    05.14.2012 at 1:00 PM #

    This was delicious! I made a “deconstructed” version fo my daughter who does not like lettuce and just add a few more raw veggies like cucumber and jicama.

    This salad is not listed on your index (at least I can’t find it) so I am worried that I won’t be able to find lit when it is no longer listed under “Recent Posts”.

    • katiemorford
      05.14.2012 at 1:27 PM #

      Great. Thanks for the heads up about the recipe index. I’m on it!

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