Recipe for winter chicken salad with creamy blood-orange dressing
Use up the final bounty of citrus season in this Mediterranean chicken salad. Reducing the blood orange juice intensifies its flavor for the dressing; lemon adds a subtle tartness. Serve on toasted slices of olive bread.
|Juice of 3 blood oranges|
|Grated rind of 2 blood oranges|
|Grated rind and juice of 1 lemon|
|½||cup Greek yogurt|
|1||clove garlic, finely chopped|
|½||teaspoon crushed red pepper|
|2||tablespoons chopped fennel fronds|
|Salt and black pepper, to taste|
1. In a saucepan over medium heat, bring the blood orange juice to a simmer and let it bubble steadily until it reduces by half. Tip into a bowl; cool.
2. Add the orange and lemon rinds, yogurt, garlic, honey, red pepper, fennel, salt, and black pepper. Taste for seasoning and add more salt and pepper, if you like. Refrigerate.
|½||cup sliced almonds|
|4||skinless, boneless chicken breasts|
|Salt and pepper, to taste|
|1||cup chicken stock|
|1||bulb fresh fennel, trimmed,|
quartered, and thinly sliced (fronds reserved for dressing)
|½||cup golden raisins|
|½||cup pitted Kalamata olives, halved|
1. In a skillet large enough to hold all chicken in one layer, toast the almonds over medium heat for 6 to 8 minutes, stirring often, or until they are golden. Transfer to a bowl. Wipe out the skillet.
2. Sprinkle the chicken on both sides with salt and pepper. Arrange in the skillet. Add the stock and water and bring to a boil. Lower the heat and simmer for 15 minutes, turning halfway, or until chicken is cooked through; cool. With your fingers, shred the chicken.
3. In a salad bowl, combine the fennel, raisins, olives, half the almonds, chicken, and dressing. Toss well. Taste for seasoning, and add more salt and pepper, if you like. Garnish with the remaining almonds.