Paprika Chicken and Orange Salad
From chefmeow 15 years ago
Ingredients
- 4 boneless skinless chicken breast halves shopping list
- 1/2 teaspoon paprika shopping list
- 1/4 teaspoon salt shopping list
- 1 tablespoon extra virgin olive oil shopping list
- 8 cups mixed salad greens shopping list
- 4 small oranges peeled and segmented shopping list
- 1 medium red onion very thinly sliced shopping list
- Dressing: shopping list
- 3 tablespoons spanish olive oil shopping list
- 3 tablespoons sherry vinegar shopping list
- 1/4 teaspoon salt shopping list
- 1/8 teaspoon freshly ground black pepper shopping list
How to make it
- Sprinkle chicken with paprika and salt.
- Heat oil in a large skillet over medium low heat.
- Add chicken and cook 8 minutes turning twice.
- Remove chicken to a plate and cool.
- Combine all dressing ingredients and mix well then pour dressing into skillet.
- Stir to remove brown bits then strain into a measuring cup.
- Add enough water to measure 1/3 cup then reserve.
- To serve cut each breast diagonally into 1” slices.
- Arrange greens on 4 dinner plates then top with orange segments and red onion rings.
- Fan one chicken breast on each salad then drizzle with reserved sherry vinegar mixture.
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