Springtime colourburst salad recipe
Photo by Roberto Caruso
Made with only a handful of fresh ingredients (chicken, arugula, avocado, beet), wow your family (and your taste buds!) with this easy triple-tested recipe tonight.
1/4 cup plus 1 tsp
, very thinly sliced
, peeled and segmented
, thinly sliced
, pitted and sliced
, thinly sliced
- 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, Dijon 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.
Nutrition (per serving)
- 22 g,
- 26 g,
- 30 g,
- 9 g,
- 484 mg.
Citrus chicken salad
Pair it with: A crisp B.C. riesling.
Bursting with grapefruit and mineral aromatics, this is the benchmark for rieslings on the West Coast. It’s an excellent match for the fruit and grilled-chicken combination.
Our pick: Cedar Creek Riesling, British Columbia, $22.
Prep Tip: To segment an orange, slice peel from top and bottom of orange. Cut off and discard remaining peel, including white pith, so flesh is showing. Cut out segments.
Shopping Tip: Pepitas, or peeled pumpkin seeds, are available in the bulk section of most supermarkets.