Grilled Chicken Spinach Salad with Oranges
Preparation time: 20 minutes
Difficulty level: Easy
This hearty spinach salad is packed with nutrition. Combining oranges and spinach is a classic com- bination. In fact, the oranges boost your absorption of iron from the spinach. Plus, it’s delicious!
- 2 boneless, skinless chicken breasts
- 1 navel orange
- 2 Tbsp rice vinegar
- 1 Tbsp olive oil
- 1 Tbsp honey
- Salt and pepper to taste
- 2 clementine oranges
- 2 springs fresh rosemary
- 1 cucumber, chopped
- 2 cups baby spinach leaves
- 1/2 red onion, sliced thinly (optional)
Place Classic Frying Pan on burner, place Spherical Lid on pan and heat for 5-7 minutes on medium high – heat. In Small Bowl, squeeze juice from 1/2 of the navel orange. Add to it the rice, vinegar, olive oil, honey, salt and pepper , and whisk to combine. Set aside. Perform water test in Classic Frying Pan by sprinkling a few drops of water in the pan. If the water dances along the surface of the pan, it’s hot enough for fat – free frying. When the pan is ready place the chicken breasts in the pan. Let the chicken sear for 1-2 minutes. While waiting for the sear, peel and segment the mandarin oranges, and slice the rest of the navel orange into rounds. Once chicken lifts easily from the pan without sticking, flip chicken breasts over. Place 2 navel orange rounds on each chicken breast, cover with rosemary sprigs, and cover with Spherical Lid. Turn off heat and allow chicken to cook for 7 minutes, or until cooked through. In Large Bowl, combine baby spinach leaves, chopped cucumber, mandarin orange slices and slices red onion. Add dressing from Small Bowl and toss to coat. Once chicken is fully cooked through, remove to cutting board and allow to rest for 5 minutes. Slice chicken breasts and serve on top of spinach salad.
It looks great. I have to cook it
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