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.
14 comments:
That looks perfectly divine. I very much like the chicken but think some left over fish of any kind would be terrific also. And I'd probably put it on a bed of baby spinach which is what's in my frige!
Just reading the title of this post caused a Pavlovian reaction, Mimi. Sounds delicious! If you do the tuna version sometime, use imported tuna packed in olive oil. And don't drain the tuna--add it to the salad and cut back on the olive oil you add.
I am being inspired by oranges, too. But it's because I want to try to make chocolate witches. :)
Did you ever try making macarons? I know you mentioned them to me once, but I couldn't find them on your blog.
I think it would be great with tuna, or even shrimp, Tanna. !es, spinach!
Thanks, Terry B, I like that idea!
Laura, what are chocolate witches?
I make macarons, but not at all like Laduree's! I never had time to make them - but I did intend to.
Mimi,
I roasted a chicken on Sunday and made an almost identical salad with the leftovers for lunch yesterday, just about the only difference is that I used kalamata olives. Spring is definitely in the air. I love oranges too!
From Mary at www.ceresandbacchus.com, for some reason blogger doesn't link my name in lately. Again with the technical problems.
This looks perfect - light, fresh, colorful. Just the kind of thing I could live on!
Love the contrast of colors and textures here. Olives and citrus are a natural combination, yet we rarely find them together on menus. I like to throw some blue cheese into the mix, too.
Hmm, I've got a jar of Kalamatas, too, Mary, I could have tried them. next time for certain! I;m sorry about Blogger...
Toni, I am trying to live on this stuff - I made another interesting salad today.
Blue cheese sounds like a good addition — I was loking for something nippy, Lydia.
I saw your comment on my site, so I guess you know what chocolate witches are now. :) I THINK they are okay for dieters, all that orange has to be healthy, right?
What a beautiful salad, Mimi. My kind of food!
I love every ingredient on this dish, Mimi. It sounds so refreshing and at the same time a complete meal. Love it.
Laura, I see a chocolate witch salad there somewhere! Nuts, oranges. . .
Christine, I am becoming a better and more informed eater, thanks to you!
Patricia, I thought this salad needed something to spice it up - suggestions?
You are making my mouth water again Mimi, Christine does it too!
Anne
Oranges have a way of doing that, Anne!
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