2 whole chicken breasts,
halved, boned, skinned and cut into strips
1/4 cup white wine vinegar
3 tablespoons olive oil, divided use
1/4 cup orange juice
1 garlic clove, minced
1/2 teaspoon white pepper
1/2 teaspoon salt
Cilantro Vinaigrette (recipe follows)
1/2 cup chopped, roasted walnuts
8 ounces mixed greens(spinach, romaine and butter lettuce)
2 large tomatoes, chopped
1/2 sweet red pepper, julienned
Orange slices
Place chicken in glass
dish with cover.
In small bowl, whisk together
vinegar, 2 tablespoons of the olive oil, orange juice, garlic,
white pepper and salt; pour over chicken, cover and refrigerate
1 hour.
Prepare Cilantro Vinaigrette
and refrigerate.
Drain chicken and discard
marinade.
In large, nonstick frypan,
place remaining 1 tablespoon olive oil over high temperature.
Add chicken and cook, stirring, until fork can be inserted in
with ease.
Add walnuts to Cilantro
Vinaigrette and divide into two portions.
In large bowl, place mixed
greens, tomatoes and red pepper; toss gently with half of the
vinaigrette and spoon onto 4 salad plates. Arrange chicken strips
over top; spoon remaining vinaigrette over chicken. Garnish with
orange slices.
Makes 4 servings.
Cilantro Vinaigrette:
In small dish with cover, mix together 1/4 cup chopped cilantro,
2 tablespoons minced red onion, 2 tablespoons white wine vinegar,
6 tablespoons orange juice, 2 teaspoons grated orange rind, 2
teaspoons honey, 1/4 cup plain yogurt, 1 tablespoon walnut oil,
1/8 teaspoon salt, 1/8 teaspoon white pepper and 1/8 teaspoon
cardamom.
Recipe provided courtesy
of the National Chicken Council. Used with permission.
