Grilled Chicken Salad With Chrozo-Stuffed Olives In Citrus Vinaigrette Recipe

Name: Grilled Chicken Salad With Chrozo-Stuffed Olives In Citrus Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Citrus Vinaigrette; 1/2 cup extra virgin olive oil, divided; 1 shallot, peeled and chopped; 1 cup orange juice; 1/3 cup white balsamic vinegar; 1/4 cup lemon juice; 2 tablespoons lime juice; Zest of 1 orange; Salt and Pepper to taste; Chorizo Stuffed Olives; 16 jumbo California ripe olives; 1/2 link Spanish chorizo, finely minced; 1/4 cup flour; 1 egg, beaten; 1/2 cup panko bread crumbs; 1 cup canola oil; Salad; 1 lb. boneless, skinless chicken breasts; Salt and pepper to taste; 16 small fingerling potatoes, thinly sliced; 1/4 cup olive oil; 2 cups coarsely chopped escarole or curly endive; 3/4 cup roasted red bell pepper strips

Servings: persons

Citrus Vinaigrette
1/2 cup extra virgin olive oil, divided
1 shallot, peeled and chopped
1 cup orange juice
1/3 cup white balsamic vinegar
1/4 cup lemon juice
2 tablespoons lime juice
Zest of 1 orange
Salt and Pepper to taste
Chorizo Stuffed Olives
16 jumbo California ripe olives
1/2 link Spanish chorizo, finely minced
1/4 cup flour
1 egg, beaten
1/2 cup panko bread crumbs
1 cup canola oil
Salad
1 lb. boneless, skinless chicken breasts
Salt and pepper to taste
16 small fingerling potatoes, thinly sliced
1/4 cup olive oil
2 cups coarsely chopped escarole or curly endive
3/4 cup roasted red bell pepper strips

1
To prepare vinaigrette, heat a small amount of the olive oil in a medium saucepan. Add shallot and cook for 5 minutes to soften. Add juices and vinegar and bring to a boil. Reduce heat slightly and cook until mixture is reduced to 1/4 cup. Let cool, then place in a blender. With blender running, drizzle in remaining oil slowly to emulsify. Chill until ready to use. To prepare olives, carefully stuff with chorizo. Dip each olive in flour, then egg, then bread crumbs. Fry in 325u00b0F oil for a few minutes or until golden brown on all sides. Remove from oil and drain. To prepare salad, season chicken with salt and pepper. Grill over medium heat for about 5 minutes on each side or until cooked through. While chicken cools, season potatoes with salt and cook in hot oil until tender. Place equal amounts of potatoes onto 4 serving plates. Toss greens with chicken, peppers and enough vinaigrette to coat. Season to taste with salt and pepper and place on top of potatoes. Garnish each plate with 4 warm olives. Makes 4 servings.
2
March 2008
3
California Grown

1460

kcal

Calories

113

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: Citrus Vinaigrette, 1/2 cup extra virgin olive oil, divided, 1 shallot, peeled and chopped, 1 cup orange juice, and more.

Yes, Grilled Chicken Salad With Chrozo-Stuffed Olives In Citrus Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Chicken Salad With Chrozo-Stuffed Olives In Citrus Vinaigrette

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