Seasonal citrus and sturdy endive liven up dark winter days with fresh taste. Serve with a slice of multigrain or French bread; if you buy a whole loaf, cut it into fourths and freeze unused sections.
Recipe Ingredient Details:
1 leftover chicken breast
1 small Belgian endive
1 navel orange
1 pink grapefruit
2 leaves butter lettuce
1/2 tablespoon white wine vinegar
1 tablespoon extra-virgin olive oil
1/2 teaspoon agave nectar or honey
Pinch of chili powder
Salt and pepper
Slice chicken and set aside. Trim and core endive. Slice leaves crosswise into 1/2-inch pieces.
With a paring knife, remove peel and pith from orange and grapefruit. Using the paring knife, remove pulp segments from membranes (do not discard membranes). Toss citrus segments with endive and arrange over butter lettuce leaves. Top with sliced chicken.
Squeeze orange and grapefruit membranes into a small bowl to extract remaining juice. Add vinegar, oil, agave or honey, and chili powder; whisk and season with salt and pepper. Pour dressing over chicken and salad.
Recipe Additional Notes:
PER SERVING: 577 cal, 38% fat cal, 26g fat, 5g sat fat, 84mg chol, 41g protein, 53g carb, 8g fiber, 351mg sodium
Wed, 2012-08-22 21:36