Tuesday, June 22, 2010

For a Diet: Orange Spinach Salad with Chicken

I think summer time is the best time for a great dinner salad. It is so hot outside why would you want to spend an hour in front of a hot stove. Not to mention the fact that it is bathing suit season, salads are good choices for your waist line! Last night I made a delicious salad, which even the boyfriend was satisfied with as a meal. I thought it was great, and actually ate it again for lunch today…

Orange Spinach Salad with Chicken
Fresh Baby Spinach
1 Orange Supremed
Thin Sliced Red Onion
Toasted Slivered Almonds
Crumbled Feta Cheese
Chicken Breast

I didn’t list ingredient amounts above, because they can totally vary. This is a throw together salad, that can be made for one or many. Use a lot of the toppings you like and not so much of the ones you don’t. Here is a tip: try to cut everything the same size (with the exception of the almonds) that way you are more likely to get a little of everything in each bite. I seasoned thin chicken breasts with salt, pepper, and garlic powder and sautéed in olive oil for just a minute or so on each side and then cut them into strips and placed on top of the salad. This salad would work with French dressing or any vinaigrette for that matter, but I made a special one and I think it put it over the top. Here is that recipe:

Blood Orange Vinaigrette
¼ C Blood Orange Olive Oil (you could use plain evoo if that is all you have)
¼ C White Balsamic Vinegar (traditional can be substituted)
1 tsp Dijon Mustard
The juice from the orange core leftover from supreming (about 2 tbl of orange juice)

Squeeze the "core" of the orange left over from supreming over a small bowl and add the balsamic vinegar, mustard and salt/pepper, while whisking slowly stream in the olive oil until it is incorporated. Stir again right before serving. Can be stored in the fridge for a little over a week!

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