CUMIN HONEY CITRUS CHICKEN SALAD
No, this isn’t “chicken salad”, like the kind with mayonnaise and celery that you pile high on sandwiches. It’s Cumin Honey Citrus Chicken… Salad. As in a green salad with chicken. I just spent a frustrating 20 minutes trying to think of how to clarify that in the title of the recipe but gave up, so I figured I should put that out there from the get-go.
Honestly, I actually love salads when they’ve got great, flavorful ingredients and texture combinations. Sometimes I even prefer a good salad over a juicy burger. Blasphemy? Perhaps. But if you find the right salad, I’m sure you’ll feel the same way.
Does anyone else here love a great salad? I hope so, because Cumin Honey Citrus Chicken Salad is a great salad, and I’m about to share the recipe with you.
INGREDIENTS
FOR THE DRESSING:
2 tablespoons olive oil
2 tablespoons white wine vinegar
2 tablespoons orange juice
2 tablespoons honey
Juice of 1 lime
2 cloves garlic, minced
1 teaspoon cumin
1/2 teaspoon Kosher salt
1/4 teaspoon ground black pepper
FOR THE CHICKEN:
2 boneless, skinless chicken breasts
1 teaspoon olive oil
1 teaspoon ground cumin
1/2 teaspoon Kosher salt
1/4 teaspoon ground black pepper
FOR THE SALAD:
2 shallots, thinly sliced
1 medium red bell pepper, cut into thin strips
3 clementines, peeled and sectioned
1/4 cup sliced almonds, raw or toasted
4 cups baby salad greens
INSTRUCTIONS
1. Start off by making the dressing. The longer it sits, the more the flavors meld. Combine all of the dressing ingredients in a sealable container and shake until well-combined. Set aside.
2. Heat a medium-sized skillet over medium-high heat with a drizzle of olive oil.
3. In a small bowl, combine a teaspoon of olive oil, a teaspoon of cumin, a 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Rub the mixture all over the 2 chicken breasts. You likely will not wind up using the entire mixture, but it depends on the size of your chicken breasts. Add the chicken breasts to the heated pan.
4. Reduce the heat to medium and cook the chicken breasts for 10-12 minutes on each side, or until the chicken is cooked through. Transfer to a cutting board and slice evenly.
5. In the same medium-sized skillet, add the sliced shallots and a drizzle more of olive oil if necessary. Cook until golden brown and remove from heat.
6. In a large salad bowl, mix the greens, shallots, red bell pepper, clementines, and almonds. Top with the chicken and pour over salad dressing to taste. Serve.
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