SEATTLE —
Citrus Chicken Salad with Goat Cheese Dressing
MAKES 4 SERVINGS
A crowd favorite from SK Cooking Club, this salad is beloved for both its make-ahead options and because it really does shine in the winter months when citrus is best, an otherwise dreary produce season. The chicken benefits from marinating overnight (though it can be done in less time if you’re in a rush), and the dressing can sit for up to a week. If you’d prefer a side salad, just omit the chicken.
I blend half of the goat cheese into the dressing, so the creaminess marries with the punchy citrus and crunchy greens.
Ingredients:
For the Chicken
- 1 teaspoon sea salt
- 1⁄2 teaspoon black pepper
- 11⁄2 teaspoons paprika
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- Pinch of cayenne
- 11⁄2 pounds / 680 g chicken breasts, pounded 1⁄2 inch / 1.25 cm thin
- 1 tablespoon avocado oil
For the dressing
- 5 ounces / 140 g goat cheese, divided
- 4 tablespoons / 60 ml extra virgin olive oil
- 1 large clove garlic, grated
- 1 teaspoon orange zest
- 3 tablespoons / 45 ml orange juice
- 3 tablespoons / 45 ml lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon champagne vinegar
- 2 teaspoons honey
- Pinch of dried Italian seasoning
- 1⁄2 teaspoon sea salt
- Freshly ground pepper
For the Salad
- 1 small lemon
- 1 fennel bulb, cored and thinly shaved
- 1 bunch lacinato kale, de-ribbed and julienned
- 4 cups / 80 g baby arugula
- 1 shallot, peeled and thinly sliced
- 1 cup / 20 g fresh herbs (dill, parsley, basil), roughly chopped
- 1 medium pink grapefruit, segmented
- 1 orange, segmented
- 1⁄2 cup / 60 g toasted pistachios, roughly chopped
- 1 large avocado, cubed
Preparation
- Combine all the spices. Cut the chicken into small 1-inch / 2.5 cm cubes and put them, the oil, and the spice blend in a bowl or bag and toss it around. Let it marinate for at least 20 minutes, ideally overnight in the fridge.
- To make the dressing, in a jar and using an immersion blender, or in a blender or food processor, combine half of the goat cheese, the oil, garlic, orange juice and zest, lemon juice and zest, vinegar, honey, Italian seasoning, salt, and pepper. Blend until smooth and creamy. Set aside until ready to use.
- Heat a large skillet over medium-high heat with a thin slick of oil. Carefully add the chicken and sear for about 4 minutes. Shake the pan to prevent the chicken sticking, then cook for 4 to 5 minutes more until cooked through, shaking the pan occasionally. Remove from the heat. Squeeze lemon juice over the top and tent it with foil while you assemble the rest of your salad.
- In your salad bowl, combine the shaved fennel, kale, arugula, shallots, and herbs. Add a few spoonfuls of dressing and toss to coat. Add half of the citrus segments and toss again.
- To serve, top the greens with chicken, the remaining citrus, remaining goat cheese crumbles, pistachios, and avocado. Serve immediately.
CHANGE IT UP:
- Dairy free: Sub in a few spoonfuls of vegan mayo in the dressing and skip the cheese.
- Vegetarian: And if you’re looking to make this vegetarian, this seasoning blend would be great on cubes of tofu and roasted at 425°F / 220°C for 25 minutes to crisp up.
Excerpted with permission from Around Our Table by Sara Forte.
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