The
chicken can be grilled, if desired. Recipe submitted by Jayni
Carey, Lawrence, KS
Moroccan
Chicken Salad
- 4 broiler-fryer chicken
breast halves, skinned and boned
Marinade (recipe follows)
1 small head Boston lettuce, chilled
1 small head red leaf lettuce, chilled
Lemon-Cumin Dressing (recipe follows)
1 can (11 ounces) Mandarin oranges, drained
1 large avocado, peeled, thinly sliced
Chopped cilantro leaves
- In glass dish, place chicken.
- Prepare the marinade,
reserving 2 tablespoons for basting. Pour remaining marinade
over chicken, turn to coat and refrigerate 20 minutes.
- Remove chicken from marinade
and place on foil-covered cookie sheet.
- Set temperature control
at Broil. Arrange oven rack so chicken is about 6 inches from
heat.
- Broil chicken, turning
and brushing with reserved marinade, about 10 minutes or until
fork can be inserted in chicken with ease.
- Tear Boston lettuce and
red leaf lettuce in medium-size pieces; place in large bowl.
Toss with 1/2 of Lemon-Cumin Dressing and arrange on large platter.
- Cut chicken breasts in
1/2 inch slices; arrange on lettuce. Garnish with Mandarin orange
slices and avocado slices. Pour remaining Lemon-Cumin Dressing
over chicken. Sprinkle with cilantro.
Makes 4 servings.
Marinade: In small bowl, mix together 1/4
cup olive oil, 1 tablespoon lemon juice, 1 tablespoon orange
juice, 2 cloves garlic (minced), 1/2 teaspoon ground coriander,
1/2 teaspoon ground cumin, 1/4 teaspoon cinnamon, 1/4 teaspoon
oregano leaves and 1/4 teaspoon salt.
Lemon-Cumin Dressing: In small bowl, place 2 tablespoons
lemon juice, 1/2 teaspoon soy sauce and 1 teaspoon ground cumin.
With a wire whisk, slowly blend in 1/2 cup olive oil.
Recipe provided courtesy
of the National Chicken Council. Used with permission.
