Your Life A to Z Recipe: Monday, March 3rd, 2014: Spicy Chicken and Arizona Citrus Salad with Avocado & Cilantro

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by Chef Charles Wiley of the Hotel Valley Ho

azfamily.com

Posted on March 3, 2014 at 7:00 AM

Updated Monday, Mar 3 at 1:40 PM

Spicy Chicken and Arizona Citrus Salad with
Avocado & Cilantro


Yield:     4 Servings

4 each         Chicken breasts, about 4 oz each, flattened slightly
To taste        Kosher salt
To taste         Ancho chile powder
1 Tbsp.        Olive oil
2 cups         Baby lettuce or Bibb lettuce
2 cups         Arugula or Watercress
½ small        Sweet red onion, sliced very thin
1 recipe        Citrus vinaigrette (recipe follows)
3-4 each        Assorted grapefruit, tangerines and / or blood oranges, sectioned
1 each            Avocado, peeled, pitted and cut in ¾” chunks
3 Tbsp.        Pumpkinseeds, toasted
To taste        Freshly ground black pepper
¼ cup             Cilantro leaves


1.    Heat a non-stick skillet with a lid over medium-high heat. Season the chicken with salt and chile powder on both sides, add the olive oil to the pan and sear the breasts until golden. Turn, sear the other side, cover and lower the heat. Cook the chicken until it registers 165 degrees on an instant read thermometer.

2.    Place the lettuce, arugula and onion in a large mixing bowl. Add just enough vinaigrette to coat each leaf, sprinkle with a few grains of salt and toss gently. Divide between four plates.

3.    Arrange the citrus sections around the greens, alternating shapes and colors.

4.    Slice the chicken into strips against the grain and add to the mixing bowl. Toss with just enough of the vinaigrette to coat and place on top of the lettuce. Arrange the avocado on top of the chicken and drizzle with a little more vinaigrette. Sprinkle the salad with the pumpkinseeds, black pepper and cilantro leaves.

Citrus Vinaigrette

Yield:    Approximately 1/3 cup

2 Tbsp                Orange juice
2 Tbsp                Grapefruit juice
2-3 Tbsp            Extra virgin olive oil
To taste            Kosher salt and freshly ground black pepper

1.    Combine citrus juice in a mixing bowl. Whisk in the oil and season with salt and pepper.  Taste and adjust seasoning and acidity.

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