Grilled Chicken Salad with Chorizo-Stuffed Olives in Citrus Vinaigrette
From californiagrown 15 years agoIngredients
- Citrus vinaigrette shopping list
- 1/2 cup extra virgin olive oil, divided shopping list
- 1 shallot, peeled and chopped shopping list
- 1 cup orange juice shopping list
- 1/3 cup white balsamic vinegar shopping list
- 1/4 cup lemon juice shopping list
- 2 tablespoons lime juice shopping list
- Zest of 1 orange shopping list
- salt and pepper to taste shopping list
- Chorizo stuffed olives shopping list
- 16 jumbo California ripe olives shopping list
- 1/2 link Spanish chorizo, finely minced shopping list
- 1/4 cup flour shopping list
- 1 egg, beaten shopping list
- 1/2 cup panko bread crumbs shopping list
- 1 cup canola oil shopping list
- Salad shopping list
- 1 lb. boneless, skinless chicken breasts shopping list
- salt and pepper to taste shopping list
- 16 small fingerling potatoes, thinly sliced shopping list
- 1/4 cup olive oil shopping list
- 2 cups coarsely chopped escarole or curly endive shopping list
- 3/4 cup roasted red bell pepper strips shopping list
How to make it
- To prepare vinaigrette, heat a small amount of the olive oil in a medium saucepan. Add shallot and cook for 5 minutes to soften. Add juices and vinegar and bring to a boil. Reduce heat slightly and cook until mixture is reduced to 1/4 cup. Let cool, then place in a blender. With blender running, drizzle in remaining oil slowly to emulsify. Chill until ready to use. To prepare olives, carefully stuff with chorizo. Dip each olive in flour, then egg, then bread crumbs. Fry in 325°F oil for a few minutes or until golden brown on all sides. Remove from oil and drain. To prepare salad, season chicken with salt and pepper. Grill over medium heat for about 5 minutes on each side or until cooked through. While chicken cools, season potatoes with salt and cook in hot oil until tender. Place equal amounts of potatoes onto 4 serving plates. Toss greens with chicken, peppers and enough vinaigrette to coat. Season to taste with salt and pepper and place on top of potatoes. Garnish each plate with 4 warm olives. Makes 4 servings.
People Who Like This Dish 2
- sparow64 Sweetwater, TN
- californiagrown Sacramento
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