Name: Orange vinaigrette salad with chicken
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, patted dry; 1/2 tsp salt; 1/4 tsp black pepper; 1 1/2 tsp extra virgin olive oil; 3 tbsp orange juice; 1 1/2 tsp apple cider vinegar; 1 shallot, finely minced; 3/4 tsp Dijon mustard; 2 oz mixed greens; 1/2 tsp orange zest, finely grated; 1 slice sourdough bread, toasted

Instructions

Prep 15 min · Cook 5 min

Place the chicken breast between two pieces of plastic wrap. Using a meat mallet or a heavy pan, pound the chicken to an even 3/4 inch thickness. Season both sides with most of the salt and all of the pepper.
Heat half of the olive oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 4 to 5 minutes, flip, and cook for 4 to 5 minutes more until the thickest part reaches the safe internal temperature. Done when opaque in the center, 165°F.
While the chicken cooks, combine the orange juice, orange zest, cider vinegar, and minced shallots in a small jar. Let sit for 5 minutes to mellow the shallots, then whisk in the remaining salt, the Dijon mustard, and the rest of the olive oil until emulsified.
Transfer the chicken to a cutting board and let rest for 5 minutes. Slice the chicken into strips. Arrange the mixed greens on a plate alongside the toasted sourdough bread. Top the greens with the chicken and drizzle the orange vinaigrette over the top.

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Instructions

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