4 boneless, skinless chicken breast halves (1 1/4 pounds)
1/2 teaspoon Spanish paprika
1/4 teaspoon salt
1 tablespoon extra-virgin olive oil
8 cups mixed salad greens
4 small oranges, peeled and segmented (about 1 1/3 cups)
1 medium-size red onion, very thinly sliced (about 2/3 cup)
Sherry Vinegar Dressing (recipe follows)
SHERRY VINEGAR DRESSING
3 tablespoons Spanish olive oil
3 tablespoons sherry vinegar
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Servings: 4
Sprinkle chicken with paprika and salt. In a large skillet, over medium-low heat, heat oil. Add chicken breasts; cook just until no longer pink in the center, turning often, about 5 minutes (high heat will cause the paprika to burn). Remove chicken to a plate; cool. Immediately pour Sherry Vinegar Dressing into skillet; stir to remove brown bits. Strain into a measuring cup; add enough water to measure 1/3 cup; reserve. To serve: Cut each breast diagonally in 1-inch slices. Arrange greens on 4 dinner plates; top with orange segments and red onion rings. Fan one chicken breast on each salad. Drizzle with reserved sherry vinegar mixture. If desired, sprinkle with toasted almonds, raisins and mint leaves.
Sherry Vinegar Dressing: In a small bowl, combine ingredients and mix well.
Servings: 4
1/2 teaspoon Spanish paprika
1/4 teaspoon salt
1 tablespoon extra-virgin olive oil
8 cups mixed salad greens
4 small oranges, peeled and segmented (about 1 1/3 cups)
1 medium-size red onion, very thinly sliced (about 2/3 cup)
Sherry Vinegar Dressing (recipe follows)
SHERRY VINEGAR DRESSING
3 tablespoons Spanish olive oil
3 tablespoons sherry vinegar
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Servings: 4
Sprinkle chicken with paprika and salt. In a large skillet, over medium-low heat, heat oil. Add chicken breasts; cook just until no longer pink in the center, turning often, about 5 minutes (high heat will cause the paprika to burn). Remove chicken to a plate; cool. Immediately pour Sherry Vinegar Dressing into skillet; stir to remove brown bits. Strain into a measuring cup; add enough water to measure 1/3 cup; reserve. To serve: Cut each breast diagonally in 1-inch slices. Arrange greens on 4 dinner plates; top with orange segments and red onion rings. Fan one chicken breast on each salad. Drizzle with reserved sherry vinegar mixture. If desired, sprinkle with toasted almonds, raisins and mint leaves.
Sherry Vinegar Dressing: In a small bowl, combine ingredients and mix well.
Servings: 4
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