Salad:
1 pound salad spring mix (about 8 cups)
1/2 cup mint leaves, torn
2 nectarines, sliced
2 pink grapefruit, peel and pith removed, segmented
2 navel oranges, peel and pith removed, segmented
1 mango, sliced
1/2 cup red onion, diced very finely
Dressing:
2 teaspoons ginger
2 tablespoons tarragon
1/3 cup rice vinegar
2 teaspoons Dijon mustard
2 tablespoons orange juice
1/4 teaspoon hot sauce
1 lemon, zested
1/2 teaspoon salt
1/8 cup extra virgin olive oil
1/4 cup canola oil
In shallow dish or container, place chicken
and cover with jerk marinade. Cover and marinate in refrigerator
for one hour, or up to overnight.
Make dressing by combining ginger, tarragon,
rice vinegar, mustard, orange juice, hot sauce, lemon zest and
salt in bowl of food processor or in blender. Blend, slowly adding
oils until dressing is emulsified.
Drain chicken and discard marinade. In
a large, non-stick skillet over medium-high heat, place chicken
and cook, turning, until golden brown and done throughout, about
8 – 10 minutes. Remove chicken from heat and cool slightly.
In large bowl, combine greens, mint, nectarines,
grapefruit, oranges, mango and onion. Add half of dressing and
toss to combine. Add cooled chicken; toss salad again. Divide
salad between four plates to serve. Pass extra dressing on the
side, if desired.
Makes 4 servings.
Nutrition information not available.
Recipe and photograph provided courtesy
of the National Chicken Council. Used with permission.
