Serves 4 / Endive has a bitter edge, which is instantly tamed by just a few bites here and there of red papaya and a spicy citrus vinaigrette. Prep tips: Poaching chicken at a low temperature helps keep it tender and moist. Ingredient tip: I don’t recommend bottled bell peppers in this salad.
4 3-ounce boneless, skinless chicken breasts
1/4 cup chopped fresh cilantro, divided
1 tablespoon chopped shallot
1 teaspoon Sriracha sauce
1 tablespoon fresh orange juice
1 tablespoon fresh lime juice
1 tablespoon extra-virgin olive oil
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
4 cups loose curly endive greens, using mostly the tender inner leaves (about 2 heads)
1/2 small fennel bulb, halved lengthwise and thinly sliced
1 red pepper, roasted, peeled, and cut in strips
1/2 bunch scallions, sliced thinly on a diagonal
1/2 small red papaya, cut in 1/2-inch dice
1/2 tablespoon chopped fennel fronds
1/2 tablespoon sesame seeds, for garnish (and taste)
Spicy Citrus Vinaigrette
1 tablespoon white balsamic or unseasoned rice vinegar
1 teaspoon grated lemon zest
1/2 teaspoon grated lime zest
1 tablespoon fresh lime juice
1/2 tablespoon fresh orange juice
1/2 tablespoon agave nectar
1/2 tablespoon Dijon mustard (or more to taste)
1/2 teaspoon Sriracha sauce
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1/4 cup flaxseed oil
2 basil leaves, shredded
1. To make vinaigrette, whisk together vinegar, zests, juices, agave nectar, mustard, Sriracha sauce, salt, and pepper. Add oil, whisking to emulsify. Add shredded basil and mix well.
2. Remove any fat and tough membrane from chicken breasts. Pound gently with a meat tenderizer and place in a nonreactive sauté pan. In a bowl, whisk together 1 tablespoon cilantro, shallots, orange and lime juices, olive oil, salt, and pepper. Pour over chicken, lifting pieces to coat evenly, and marinate for about 10 minutes. Place over high heat until bubbling, then reduce heat to maintain a slow simmer. Cover and cook 5–8 minutes, until chicken is done; allow to cool in poaching liquid. Transfer to a cutting board; halve lengthwise, then cut crosswise into thin pieces.
3. Combine chicken, remaining cilantro, curly endive, fennel, peppers, scallions, papaya, and fennel fronds in a large bowl. Add about half of the vinaigrette, tossing thoroughly. Divide between four large chilled plates. Sprinkle with sesame seeds and serve at once.
PER SERVING: 240 cal, 45% fat cal, 12g fat, 2g sat fat, 49mg chol, 22g protein, 12g carb, 4g fiber, 343mg sodium
