Chopped Chicken and Citrus Salad
Summer is unofficially here and this salad is the perfect pairing with a delicious gin cocktail. My favorite gin is Drumshambo with a touch of Hella Cocktails Bitters and Soda *chefs kiss*.
1/2 cup fresh lime juice
1/4 cup olive oil
1/2 red onion, julienned
1 large serrano chile, seeded and minced
1 1/2 tsp. ancho chile powder
1 tsp. ground cumin
Kosher salt and freshly ground pepper
2 skinless, boneless chicken breast halves
1 orange, peeled and segmented. Juice the remaining flesh
1 ruby red grapefruit, peeled and segmented. Juice the remaining flesh
1 handful cherry tomatoes, halved
1/2 cup fresh picked cilantro leaves
1 romaine heart, thickly sliced
1 cup green cabbage, julienned
1 large avocado, peeled and cut into bite-sized pieces
1. In a small bowl, place the lime juice, orange juice and grapefruit juice. Gradually whisk in the olive oil. Mix in the onion, serrano chile, ancho chile powder and cumin to make a dressing. Season the dressing to taste with salt and black pepper. Transfer 2 tablespoons of the dressing to another small bowl and brush over the chicken. Let the chicken stand while preparing the remaining ingredients.
2. Using a thin, sharp knife, remove the skin and white pith from the oranges. Cut them lengthwise in quarters, then slice crosswise. In a large bowl, combine the oranges, tomatoes and cilantro.
3. Heat a large nonstick frying pan over medium heat. Add the chicken, cover the pan, and cook until just cooked through, 5-8 minutes on each side, depending on the thickness of the chicken. Transfer the chicken to a cutting board and let cool for 10 minutes.
4. Cut the chicken into bite-sized pieces and add to the bowl with the oranges and tomatoes. Mix in half of the remaining dressing. Add the romaine and cabbage and the remaining dressing and toss to coat. Season the salad to taste with salt and black pepper. Gently fold in the avocado and serve right away. Serves 4.