I was looking for something different for lunch today, and this delicious savory and sweet salad was the result.
3/4 pound organic boneless, skinless chicken thighs, cubed
1 Tbsp. organic sunflower oil (for chicken)
1 zucchini, cubed
3 baby bella mushrooms, cubed
1 Tbsp. sunflower oil for vegetables
1 Tbsp. organic extra virgin olive oil (for dressing)
1/2 organic orange, peeled, sectioned, seeded and cut into bite size pieces
1/4 tsp. salt, divided
1/4 C. organic orange juice, freshly squeezed
1/2 T. organic red wine vinegar
1 C. organic red butter lettuce, torn into small pieces
1 C.green butter lettuce, torn into small pieces,
1 organic D’anjou pear, seeded and cubed
Season the chicken with half the salt. In large skillet, sauté cubed chicken in sunflower oil. When cooked set aside.
Rinse and dry two lettuces, then tear into small bite size pieces. Place in large bowl
Peel, section and seed orange. Cut into bite size pieces, place in bowl with kale.
Seed pear and cut into bite size pieces. Place in bowl with lettuces and orange.
Make a vinaigrette:
1/4 C. orange juice
1/2 Tbsp. red wine vinegar
1 Tbsp. extra virgin olive oil
remaining salt (1/8 tsp.)
Mix all ingredients together and pour over lettuce and fruit. Toss to dress salad.
Divide salad between two plates.
Divide chicken and place half on top of each salad
Add a pinch or two of pecorino romano to your individual salad and enjoy!
Here are some of the ingredients I used for this recipe: