Citrus Chicken Salad

When I returned to the Pacific Northwest ten days later, I found Safeway brimming with citrus, the bounty of which was almost overwhelming. Bins stuffed with limes and lemons, stands topped with tangerines, grapefruits, and Valencia and Navel oranges, smaller crates lined with mandarins, satsumas, kumquats, and tangelos. My mouth puckered just looking at it. It was Christmas all over again.

I bought a variety and went home determined to resume my pre-vacation habit of full meal salads at least once a week. And to be honest, I was so over-saturated with rich, holiday food, I couldn’t wait! Plus, I’d snuck a ball of chèvre into the cart, a cheese I had yet to try, and which I knew, being made from goat’s milk (chèvre is French for goat), my husband would refuse to eat. Still, I thought it’d go perfectly with the dish I wanted to create.

Luckily, it did. Chèvre is wonderfully creamy and slightly tangy. It’s softer and milder than feta, which is an alternative to consider if you like stronger, harder textured cheeses.

Also, because I’m all about balance, I contrast the colors and textures of the greens and citrus fruits with crunchy, brown nuts, and chewy, red cranberries. I like a combination of pecans and walnuts, but hazelnuts would compliment the dish, too. And if you use tart citrus fruits, consider using sweet cherries instead of cranberries. Other options, which I haven’t tried, but would add pungency, are sliced red onions or snipped chives. Enjoy!

Citrus Chicken Salad

Marinade Ingredients:
2 cups orange juice
zest from one orange
juice from one lemon
1-2 tsp. spicy brown mustard
1-2 tsp. sesame oil
black pepper

Salad Ingredients:
1 bunch green leaf lettuce
2-3 kinds of mixed citrus fruits, peeled and sectioned (I like mandarin oranges and tangerines.)
1 cup toasted pecans
¼ cup toasted walnuts
½ cup dried cranberries
2 chicken breasts
chèvre cheese

Reserve half of the marinade. You will use this half to dress your salad greens. Pour the remainder over your chicken breasts and marinate for a minimum of two hours. Remove from marinade and grill until done. (Or pan cook if you’re feeling lazy. Or if it’s too cold outside. Or you’re out of propane.) Once the chicken is done, let it rest, then slice thinly. Let cool.

Chop pecans and walnuts and toast until golden and aromatic. The oven, toaster, or even stovetop works fine for this. Use a low heat, and watch carefully. Once they start to release their oils, they will burn quickly. Let cool.

Wash and dry salad greens. Toss with reserved marinade in a large bowl. Add sectioned citrus fruits, dried cranberries, toasted nuts, and sliced chicken. Toss again. Sprinkle chèvre over top. Add fresh ground pepper, and any additional ingredients, if desired.

Serve with warm sourdough bread, dripping with butter. Mmmmm.