Green Bean and Orange Salad with Chicken

Nutrition Facts

Per Serving: calories: 436; carbohydrates: 18 g; total fat: 28 g; saturated fat: 9 g; cholesterol: 71 mg; fiber: 6 g; protein: 28 g; sodium: 506 mg; carb choices: 1

Ingredients

Use spinach or a peppery arugula to create a great flavor balance with the somewhat sweet dressing.

Dressing:
2 tablespoons minced shallots
2 tablespoons frozen orange juice concentrate
1 tablespoon champagne vinegar or white balsamic vinegar
1/4 teaspoon salt
freshly ground pepper to taste
3/4 cup extra virgin olive oil

Chicken:
8 to 12 chicken tenderloins (3 ounces per serving, 12 ounces total)
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper (or to taste)
1 tablespoon olive oil

Salad Mix:
10 to 12 ounces fresh haricots verts (skinny little green beans), ends trimmed
2 cups baby spinach leaves, cleaned and spun dry
1 small head romaine lettuce, cleaned, spun dry and torn or cut into bite-size pieces
1 large avocado, peeled, pitted and sliced
1 blood orange
1 navel orange
2 tablespoons extra virgin olive oil
freshly ground pepper
1/2 cup crumbled goat cheese

Directions

Prepare the dressing:
In a small bowl, stir the shallots into the orange juice concentrate. Allow the mixture to sit for at least 5 minutes before adding the other ingredients. Add the vinegar and a pinch of salt and pepper. While whisking vigorously, drizzle in olive oil. Refrigerate dressing until ready to use.

Prepare the chicken:
Lightly sprinkle the chicken with salt and pepper. Preheat a nonstick skillet, then add approximately 2 teaspoons of olive oil. Add the chicken to the skillet, cooking for about 4 minutes on each side. Let the chicken rest for 5 minutes before cutting each tenderloin into 4 or 5 pieces.

Prepare the salad:
Steam the green beans for 3 minutes or until al dente (firm to the bite). Immediately rinse in cold water or place in ice water to stop the cooking process, then drain. Place the beans in a large salad bowl, add enough dressing to slightly coat them, and toss.

Peel both oranges and cut them into sections. Be sure to remove all white pith. Add the orange sections to the salad bowl, and top with the lettuce greens. Sprinkle the lettuce with pepper, then drizzle with extra virgin olive oil.

Toss lettuce, oranges and green beans together, then divide onto plates. Arrange avocado slices and prepared chicken pieces around salads.

Spoon 1 tablespoon dressing onto each salad and top with 2 tablespoons crumbled goat cheese.

10/06/2011 4:29 pm | by LeighAnne