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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