- 2 boneless, skinless chicken breasts
- 3 garlic cloves, crushed
- 1 lemon, juiced
- 3 tablespoons olive oil
- 2 teaspoons dried oregano
- 2 small cans mandarin oranges
- 1 avocado
- 1/2 cup sliced almonds, toasted
- 4 large Romaine leaves, cut into bite size pieces
1 In a small bowl, whisk the lemon juice, olive oil and oregano until well combined. Add the crushed garlic. Place the chicken breasts into a ziploc bag and pour the marinade over the chicken in the bag. Tightly close the bag and shake to make sure the marinade is well distributed. Leave to marinade in the fridge for 30 minutes to 1 hour.
2 Set a pan on medium heat and add a good drizzle of olive oil. Once the oil is hot, add the chicken breast to the pan, discarding any leftover marinade. Season with a good pinch of salt and pepper. Leave untouched for about 4 minutes, turn over and season again. Cook for another 4 minutes or until the chicken is just cooked through. Remove from heat and reserve.
3 In your serving bowl, add the chopped romaine. Dice the chicken into bite size pieces and add to the salad. Drain the mandarin oranges and add them in. Cut the avocado into bite-size cubes and add them in. Add the vinaigrette a few minutes before serving and top with the almonds.
- 2 teaspoons Dijon mustard
- 3 tablespoons lemon juice
- 4 tablespoons extra virgin olive oil
- Salt and freshly ground pepper
In a small bowl whisk together the Dijon mustard and lemon juice. Once the mixture is homogeneous, add the olive oil and whisk until smooth. Add a good pinch of salt and pepper.
For more delicious recipes from Jennifer Bartoli, check out her Chocolate Shavings blog.