My husband and I are trying to adopt a healthier lifestyle which includes better meals and being more active. Nothing crazy, and we will certainly splurge every once in awhile because I can't live my life without ice cream. But we just want to make healthier choices and move our bodies, if you know what I'm saying. Exercise!
We have been playing tennis, working out and Michael is biking to work and even competing in a bike race next month. We've got a long way to go but we are moving forward, and that's all that matters.
This recipe was one of those moments where I had no clue what to make for dinner. I had chicken defrosted in the fridge and some salad greens, and I didn't really know what else to do. I'm not a huge fan of salads but there are a few elements that make me want to eat them: a warm ingredient (like grilled chicken), sweet dressing and something crunchy.
This salad has a delicious dressing made with fresh orange juice, honey, vinegar and olive oil. It's simple but so tasty and perfect. The crunch comes from homemade tortilla strips.
To segment an orange, you just peel it and run your knife along the side of each membrane. Do this over a bowl to save the juice for the dressing. For detailed instructions, watch this video.
For this salad, I like to dress just the greens and orange segments, not the chicken or tortilla strips. The tortillas will keep their crunch if they aren't covered in dressing.
Grilled Chicken Salad with Orange Segments and Dressing
Jenna Laughs original
For the Salad-
1 bag of pre-washed lettuce (I used butter lettuce but you could use spring mix)
1 large orange peeled and cut into segments (do this over a bowl and save the juice)
2 corn tortillas (the taco size, 6 inch)
1 cup vegetable or canola oil (for frying tortilla strips)
6 chicken tenders
1 tablespoon butter
Salt and pepper to taste
For the Dressing-
Juice of one orange (from your segments)
2 tablespoons honey
1 tablespoon white wine vinegar (you could use apple cider vinegar)
2 tablespoons extra virgin olive oil
Salt and pepper to taste
Cut tortillas into strips (about 1/2-1/4 inch) and heat oil in a small saucepan until it reaches about 350 degrees, or when you drop a strip in the oil it starts to bubble around the edges. You don't want it to start browning immediately, then your oil is too hot. Fry your tortillas in small batches, the strips from one tortilla at a time should work. Use tongs to stir them every minute or so, then when they are golden brown remove them from the oil onto a plate lined with paper towels to drain. Once all tortilla strips are fried, set aside.
Season your chicken tenders with salt and pepper, then saute them in the butter for 3-5 minutes per side or until chicken is cooked through. Set them on a plate to rest while you prepare the salad.
To make the dressing, combine orange juice, honey, vinegar, oil, salt and pepper into a small bowl and whisk until well blended. Arrange lettuce on plates, then add the orange segments. Pour half the dressing on each plate and toss the lettuce and orange segments with the dressing. For this salad, I like to just dress the greens and not the chicken or tortillas. Top each salad with half the chicken and tortilla strips. Serve immediately.
(NOTE - Taste the dressing before you put it on the salad, if if tastes too sweet to you add a little more vinegar. If it tastes too acidic, add a little more honey.)