Four Oaks Warm Chicken Salad With Orange Vinaigrette Recipe
Ingredients
| Chicken breasts-2 whole- boned, skinned, and cut into cubes, (about 1 pound each), | ||
| White wine vinegar | 1/4 Cup (16 tbs) | |
| Shallots | 1 Tablespoon, chopped | |
| Orange juice | 1 | |
| Lemon juice | 1 | |
| Olive oil | 3 Tablespoon | |
| Salt | To Taste | |
| Black pepper-freshly ground-to taste | ||
| Belgian endives | 4 | |
| Lemon juice-2 tablespoons, in 2 cups cold water | ||
| Peel of 1 orange- cut julienne for garnish | ||
| Mache-4 to 6 cups, washed and dried, (lamb's lettuce, field salad or bibb lettuce), | ||
| Tomato | 1 , peeled | |
| Orange-1 no, peeled and cut into small cubes for garnish | ||
Directions
GETTING READY
1. In a small saucepan over medium heat, warm the vinegar with the shallots, juice, and salt and pepper.
2. Continue cooking to infuse for about 10 minutes.
3. Stir in the lemon juice.
4. Stir in the lemon juice.
5. Slowly whisk in the oil, salt, and pepper. Set aside.
MAKING
6. Pre-boil the orange peel twice in boiling water, changing the water each time. Drain and set
7. Refresh the endive leaves in the lemon juice and water. Spin dry and refrigerate until ready to use.
8. In a sauté pan, heat the oil. Sauté the chicken breasts over medium heat for about 2 minutes on each side.
FINALIZING
9.In between, mix the lettuce and endive in a bowl.
10.Pour on some of the vinaigrette to taste and toss to coat well.
SERVING
11.Divide evenly onto four plates.
12.Sprinkle the chicken and oil delicately over the lettuce.
13. Top the dish with the diced tomato and garnish with the orange peel and orange cubes.
14. Serve at room temperature.
1. In a small saucepan over medium heat, warm the vinegar with the shallots, juice, and salt and pepper.
2. Continue cooking to infuse for about 10 minutes.
3. Stir in the lemon juice.
4. Stir in the lemon juice.
5. Slowly whisk in the oil, salt, and pepper. Set aside.
MAKING
6. Pre-boil the orange peel twice in boiling water, changing the water each time. Drain and set
7. Refresh the endive leaves in the lemon juice and water. Spin dry and refrigerate until ready to use.
8. In a sauté pan, heat the oil. Sauté the chicken breasts over medium heat for about 2 minutes on each side.
FINALIZING
9.In between, mix the lettuce and endive in a bowl.
10.Pour on some of the vinaigrette to taste and toss to coat well.
SERVING
11.Divide evenly onto four plates.
12.Sprinkle the chicken and oil delicately over the lettuce.
13. Top the dish with the diced tomato and garnish with the orange peel and orange cubes.
14. Serve at room temperature.
Chef
