|2 servings||calories per servings 440||protein serving 34 g||carbs per serving 28 g||total fat per serving 21 g|
Filling salads can really hit the spot on a chilly winter day, especially when topped with warm chicken, crunchy sliced almonds and Asiago cheese. Poaching sounds fancy, but it’s really a quite simple technique to cook chicken and other lean proteins that keeps them tender and moist rather than tough and stringy (plus this method is almost entirely hands-off!). The peel, flesh and juice of an orange is used throughout, lending a lovely, bright tang to the dish.
|Nutrition Facts||/ Per Serving|
|Total Fat||21 g|
|Saturated Fat||4 g|
|Trans Fat||0 g|
|Total Carbohydrates||28 g|
|Dietary Fiber||5 g|
MISE EN PLACE
• Peel orange zest in wide strips, avoiding white pith. Discard remaining peel and pith. Cut orange flesh into bite-size pieces. Reserve juice.
• Peel and chop shallot.
• Thinly slice celery.
Place a deep sauté pan over medium heat. Add orange peel, half of shallot, 2 cups water and wine.
• When liquid simmers, add chicken in a single layer. (If chicken isn’t submerged, add more water to cover.)
• When liquid returns to a simmer (do not let boil), remove pan from heat. Cover, and let stand until chicken is opaque throughout, about 10 minutes.
• Transfer chicken to a cutting board.
While chicken cooks, in a large bowl, whisk together remaining shallot, orange juice, mustard, 1 tablespoon olive oil, honey and 1/2 teaspoon PeachDish Salt.
• Shred chicken into bite-size pieces.
• Add to dressing, and toss to coat.
• Season to taste with PeachDish Salt.
• Divide salad greens, orange pieces and celery between 2 plates.
• Top with chicken.
• Sprinkle with cheese and almonds, and enjoy!
"I’ve been a cook and writer my whole life. I wrote my first original recipe and mailed it to a TV show when I was four years old. I was lucky enough to have been raised by one of those legendary Southern grandmothers who cooked with great skill and no recipes. Even when my cooking veered drastically away from Southern for a few years, she was always open to what I prepared and would taste anything."Learn More...