WATERCRESS, CHICKEN AND CITRUS SALAD
Jun. 30th, 2013 06:07 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
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creative_cooksWATERCRESS, CHICKEN AND CITRUS SALAD
Prep: 20 minutes; cook: 8 minutes; servings: 2
Vinaigrette:
1 tablespoon freshly squeezed orange juice
1 tablespoon red wine vinegar
2 tablespoons extra-virgin olive oil
1/4 teaspoon salt
Salad:
1 tablespoon olive oil
1/2 pound chicken tenders or 1 boneless, skinless chicken breast half
1/4 teaspoon salt
2 large bunches watercress, about 6 ounces
2 tangerines, peeled, segmented (or 1 orange)
1/2 medium jicama, peeled, cut in 1/4-inch matchsticks, about 1 cup
1/4 cup quartered green olives
2 ounces feta, crumbled, about 1/2 cup
1. For the vinaigrette, whisk the orange juice, vinegar, olive oil and salt together in a small bowl. Set aside for flavors to marry.
2. For the salad, heat the olive oil in a skillet over medium-high heat. Add the chicken; sprinkle with salt. Cook, turning, until lightly browned and cooked through, 8 minutes. Set aside to cool slightly.
3. Place the watercress, tangerine segments, jicama, olives and feta in a bowl. Shred the chicken into long pieces with your fingers (or slice or cube it with a knife). Add to the salad.
Pour the vinaigrette over the salad; toss gently with your hands to lightly coat all the ingredients.
Nutrition per serving: 494 calories, 34 g fat, 8 g saturated fat, 88 mg cholesterol, 21 g carbohydrates, 30 g protein, 1,307 mg sodium, 5 g fiber.
Prep: 20 minutes; cook: 8 minutes; servings: 2
Vinaigrette:
1 tablespoon freshly squeezed orange juice
1 tablespoon red wine vinegar
2 tablespoons extra-virgin olive oil
1/4 teaspoon salt
Salad:
1 tablespoon olive oil
1/2 pound chicken tenders or 1 boneless, skinless chicken breast half
1/4 teaspoon salt
2 large bunches watercress, about 6 ounces
2 tangerines, peeled, segmented (or 1 orange)
1/2 medium jicama, peeled, cut in 1/4-inch matchsticks, about 1 cup
1/4 cup quartered green olives
2 ounces feta, crumbled, about 1/2 cup
1. For the vinaigrette, whisk the orange juice, vinegar, olive oil and salt together in a small bowl. Set aside for flavors to marry.
2. For the salad, heat the olive oil in a skillet over medium-high heat. Add the chicken; sprinkle with salt. Cook, turning, until lightly browned and cooked through, 8 minutes. Set aside to cool slightly.
3. Place the watercress, tangerine segments, jicama, olives and feta in a bowl. Shred the chicken into long pieces with your fingers (or slice or cube it with a knife). Add to the salad.
Pour the vinaigrette over the salad; toss gently with your hands to lightly coat all the ingredients.
Nutrition per serving: 494 calories, 34 g fat, 8 g saturated fat, 88 mg cholesterol, 21 g carbohydrates, 30 g protein, 1,307 mg sodium, 5 g fiber.
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no subject
Date: 2013-06-30 10:10 am (UTC)watercress which was to die for. I rarely see it around here and it always looks too old.
It is wonderful
I have never used it in a sandwich but just salad
I also love Mache (lamb's lettuce) ........
I guess I love veggies in general save for
parsnips and parsley...UGH
I think they are the ONLY two I will not eat if I can help it.
DGM tried for a long time when I was a child to get me to eat the former assuring me it was delicious. I ate it, did not like it and that was it.
no subject
Date: 2013-06-30 10:23 am (UTC)I'm not a parsnip fan, but parsley in small bits in certain things is okay. Cilantro is disgusting
no subject
Date: 2013-06-30 10:29 am (UTC)Mom felt same way and when she was living in Bangkok, while dad was in Vietnam, her housekeeper/cook, insisted on using the Asian equivalent. She finally had to tell Neipa,
"please leave it out of the dishes"
Dad loved it so when he was home, she would
let Neipa liberally sprinkle his stuff
no subject
Date: 2013-06-30 10:32 am (UTC)no subject
Date: 2013-06-30 11:59 am (UTC)THAT is exactly how I feel about parsnips, no matter how DGM made them.....and they were out of her garden.....and a few other things but overall my list of 'not in any circumstances' food is
brief.
no subject
Date: 2013-06-30 12:02 pm (UTC)no subject
Date: 2013-06-30 12:09 pm (UTC)Oh dear................