Ingredients
Units
Scale
For Chicken & Marinade:
- 3 - 4 lbs. of boneless chicken breast - sliced thin
- 1/2 inch piece of fresh ginger - peeled and chopped fine
- 3 cloves of garlic - chopped
- 1 tbs. sugar
- 3 tbs. balsamic vinegar
- Juice of 1/2 an orange
- Juice of 1/2 a lemon
- 2 tbs. soy sauce
- 2 tbs. canola oil
- 1 tsp. salt
- 1 tsp. black pepper
- 4 tbs. fresh dill - chopped
For the Citrus Salad:
- 4 Fresh Florida Grapefruit - peeled and sectioned
- Fresh strawberries
- Fresh kiwi - peeled and sliced
- Fresh pineapple - sliced
- Fresh orange - peeled and sliced
- Your choice of fresh salad greens
For the Balsamic Vinaigrette:
- 2 tbs. mustard
- 2 tbs. honey
- 1/4 inch piece of fresh ginger - peeled and chopped fine
- 1/4 cup balsamic vinegar
- 1/2 cup olive oil
- 1/4 tsp. salt
- 1/4 tsp. black pepper
- Juice of 1/4 of lemon
Instructions
For Chicken & Marinade:
- Combine all of the above ingredients in a bowl and add the chicken; cover and refrigerate for at least one hour.
- Heat a large frying pan; add the chicken. Do not overcrowd the pan.
- When the chicken is golden on one side and turning white at the edges; turn over to finish cooking; approximate cooking time will be 8 to 12 minutes or 6 to 8 minutes for flattened chicken. When the chicken is firm to the touch and the juices run clear the chicken is cooked. The cooking time will depend on the thickness of the chicken slices.
- Plate the salad with the grapefruit, fresh fruit and the chicken.
- Spoon the balsamic vinaigrette over the salad, fruit and the chicken.
For the Citrus Salad:
- Prepare the salad greens and fresh fruit. Refrigerate the salad greens and fruit while preparing the chicken.
For the Balsamic Vinaigrette:
- Combine all of the ingredients for the dressing in a small bowl and whisk.
- Category: Salad
