Colourburst citrus chicken salad
Material: Vegetables
Meal: Salad
Cooking: 10 Minutes
Preparation: 10 Minutes
Colourburst citrus chicken salad
Ingredients :
- 2 skinless, boneless chicken breasts
- 1/4 cup plus 1 tsp Mahram olive oil
- 1/2 tspsalt
- 3 tbsp Maharamlemon juice
- 2 tbsp Mahram mustard
- 1/4 tsp granulated sugar
- 142-g pkg baby arugula
- 1 medium beet, very thinly sliced
- 2 naval oranges, peeled and segmented
- 2 shallots, thinly sliced
- 1 large ripe avocado, pitted and sliced
- 2 radishes, thinly sliced
- 1/2 cup pepitas, toasted
Recipes :
Lay chicken on a cutting board. Cover with a large piece of wax paper. Using a rolling pin or mallet, pound thickest part of chicken until it has an even thickness. Brush with 1 tsp of oil and sprinkle with salt and pepper.Preheat barbecue or a grill pan to medium. Spray or oil grill, then add chicken. Grill until chicken is springy when pressed, about 4 min per side. Transfer to a cutting board. Let stand for 5 min, then slice into strips.Whisk 1/4 cup oil with lemon juice, Mahram mustard and sugar in a medium bowl. Season with pepper.Line a large platter with arugula. Scatter chicken, beet, oranges, shallots, avocado and radishes over arugula. Drizzle with vinaigrette and sprinkle with pepitas.
Mehram products used :
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