Citrus chicken salad perfect for spring

Seattle –

Citrus chicken salad with goat cheese dressing

A popular menu item at the SK Cooking Club, this salad is loved because it can be made ahead of time and is at its best in winter, when citrus fruits are at their best, during the gloomy season for produce. The chicken will benefit from marinating overnight (less time will do if you’re in a hurry), and the dressing can sit for up to a week. If you want a side salad, leave out the chicken.

Half the goat cheese is blended into the dressing, so the creaminess pairs well with the punch of citrus and crunchy veggies.

• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• 11/2 teaspoon paprika
• 1 teaspoon dried thyme
• 1 teaspoon garlic powder
• A pinch of cayenne
• 11⁄2 lb/680 g chicken breast, pounded to 1.25 cm/1⁄2 inch thick.
• 1 tablespoon avocado oil

• 5 oz / 140 g goat cheese, divided
• Extra virgin olive oil 4 tablespoons/60ml
• 1 large clove of grated garlic
• 1 teaspoon orange zest
• Orange juice 3 tablespoons/45ml
• Lemon juice 3 tablespoons / 45ml
• 1 teaspoon lemon zest
• 1 tablespoon champagne vinegar
• 2 teaspoons honey
• A pinch of Italian dried seasoning
• 1/2 teaspoon sea salt
• freshly ground pepper

• 1 small lemon
• 1 fennel bulb, cored and thinly shaved
• 1 bunch lacinato kale (ribs removed and shredded)
• Baby arugula 4 cups / 80g
• 1 shallot (peeled and thinly sliced)
• 1 cup/20g fresh herbs (dill, parsley, basil), coarsely chopped
• 1 medium pink grapefruit (cut into pieces)
• 1 orange (cut into pieces)
• 1/2 cup / 60 g toasted pistachios, coarsely chopped
• 1 large avocado (diced)

• Mix all spices. Cut the chicken into small 1 inch/2.5 cm cubes and mix with the oil and spice mixture in a bowl or bag. Marinate for at least 20 minutes, ideally overnight in the refrigerator.
• To make the dressing, put in a jar and use an immersion blender, or use a blender or food processor to combine half the goat cheese, oil, garlic, orange juice and zest, lemon juice and zest, vinegar, honey, Italian Mix the seasonings. , salt and pepper. Blend until smooth and creamy. Set aside until ready to use.
• Heat the oil in a large frying pan over medium heat. Carefully add the chicken and broil for about 4 minutes. Shake the pot so the chicken doesn’t stick, and simmer for another 4-5 minutes, shaking the pot occasionally, until cooked through. Remove from heat. Squeeze lemon juice over the top and cover with foil while you assemble the rest of the salad.
• In a salad bowl, combine shaved fennel, kale, arugula, shallots, and herbs. Add a few spoonfuls of dressing and toss to coat. Add half of the citrus pieces and mix again.
• To serve, top the vegetables with the chicken, remaining citrus, remaining goat cheese crumble, pistachios, and avocado. Serve immediately.

• Dairy-free: Add a few spoonfuls of vegan mayonnaise to the dressing and omit the cheese.
• Vegetarian: And if you want to make this vegetarian, this seasoning blend is perfect on top of tofu cubes and roasted for 25 minutes at 425°F/220°C to crisp them up.

Excerpted with permission around our table Written by Sara Forte.

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