Grilled Chicken Salad With Chorizo Stuffed Olives In Citrus Vina Recipes

Steps:

• 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 325°F 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.

Steps:

• 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 325°F 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. March 2008 California Grown

Steps:

• In a mixing bowl, whisk together orange juice, lime juice, shallots, garlic, chili powder, cumin, and sugar. Pour 1/2 of this mixture into a large, resealable plastic bag, and add the chicken breasts. Seal, and refrigerate for at least 2 hours. Refrigerate the remaining dressing.
• Preheat an outdoor grill for medium-high heat. In a large salad bowl, toss romaine lettuce with oranges, celery, and green onions. Set aside.
• Lightly oil grate, and place chicken on grill. Discard the marinade from the chicken. Cook for 6 to 8 minutes each side, or until juices run clear when pierced with a fork. Remove chicken from grill, and slice into thin strips.
• Toss salad with reserved dressing, and top with sliced chicken.