Chicken, Goat Cheese and Blood Orange Salad
© Spirit Media 2004-2008 All Rights Reserved
Chicken, Goat Cheese and Blood Orange Salad
Estimated Cost: $20.00
1/3 cup sunflower seeds
4 blood oranges, skin and pith removed with a knife and sliced
crosswise into 1/3 inch slices ( if oranges are large you may
cut them in half before slicing them) 1 tablespoon of juice reserved
2 tablespoons sherry vinegar*
¼ cup extra virgin olive oil*
1 cooled Perdue store roasted chicken (about 2 pounds), skin removed and flesh torn into
large pieces
8 oz goat cheese, crumbled
7 oz mesclun salad greens
salt and pepper to taste*
Preheat oven to 425 degrees. Lay sunflower seeds out onto a sheet pan and toast in the oven for 5 minutes, or until they begin to achieve deep color and are very aromatic. Cool. Meanwhile, combine the reserved 1 tablespoon of blood orange juice with the sherry vinegar and whisk in the olive oil. In a large bowl, combine the blood oranges, chicken, goat cheese and mesclun; season with salt and pepper and toss gently with the dressing, being careful not to keep the integrity of the goat cheese. Divide the salad among four large plates and scatter each salad liberally with the toasted sunflower seeds. Serve.
Yield: Serves: 4
Published: 02/01/06
© Spirit Media 2004-2008 All Rights Reserved
