When I was a kid, Sunday afternoons in winter were dedicated to plopping myself down on the couch in the den (the room in which the television and bookcases were located) with several oranges and a good book.
I read voraciously and ate just as heartily. Especially oranges in winter. I could not get enough of them.
Even with winter out and spring officially here (yes! finally!) I crave oranges. So when I found this little salad with oranges and olives, it sounded perfect. The original recipe, from the collection at Epicurious calls for canned tuna. But I roasted a whole chicken on Sunday and I thought I'd prefer it my way.
It would have been even better if I'd remembered all the ingredients. I bought fresh parsley and then forgot it. I remade the salad the next night, added the parsley and really enjoyed it.
Chicken Salad With Oranges, Olives and Red Peppers
1/4 cup olive oil
1/4 cup red wine vinegar
1 tablespoon minced garlic
3 seedless oranges, peel and white pith removed
1 small red onion, halved, thinly sliced
1 red bell pepper, thinly sliced
two boneless and skinless chicken breasts, cut into chunks
1/4 cup chopped pimiento-stuffed green olives
1/4 cup chopped fresh parsley
8 cups mixed salad greens
1/3 cup slivered almonds, toasted
Blend oil, vinegar and garlic in large bowl. Peel and slice oranges, removing membranes. Toss into bowl, adding other ingredients. Add salt and pepper to taste. Garnish with almonds.
I've learned to love the contrast and balance of olives with citrus. I added a dash of red pepper to give this salad a bit more bite.