grilled chicken salad with orange segments and dressing

We're not going to talk about how long it's been since I've updated my happy little food blog. It's embarrassing. But I hope you will welcome me back with open arms and empty stomachs!

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.

Enjoy! And lots of hugs for coming back :)

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Grilled Chicken Salad with Orange Segments and Dressing

Serves: 2-3
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.)

orange ricotta cookies

I made these to give away at Christmas, which means I'm a little late posting. I actually kept these cookies in the freezer until I could shoot the finished product... just keeping it real.

I saw them on a food blog I follow, Two Peas and Their Pod. These cookies are bright and fresh with orange zest and juice. The dark chocolate adds a nice, rich texture. They're lovely little cookies.

Also, please note this adorable white cookie/mini cake stand. My preggo sister Ashley gave this to me for Christmas from Crate and Barrel. I love it. Thanks, Ashley!

They are also easy to make. It's a classic wet/dry ingredient type of situation.

Start by whisking the dry ingredients in a bowl.

Beat the butter and sugar until creamy. Add both eggs and you get the above consistency.

Now you have wet, dry and an orange waiting to be zested.

Throw the orange zest into the wet ingredients, being careful to avoid the bitter white part on the orange. Cut the orange and half and get all it's wonderful juice.

Next comes 2 cups of wonderful, creamy ricotta cheese. Can you imagine the texture it adds to cookies? Please. Too much.

Pour the dry ingredients into the wet ingredients and combine. You will have the above cookie dough, which really looks (and tastes) like cake batter. See the flecks of orange?

I used a melon baller to put them on a lined cookie sheet.

One time, Ashley and I were in Target and she asked me, "Do you see one of those cookie scoop things?"

"Oh you mean an ice cream scoop?"

"No, it's for cookies."

"Oh, a melon baller?"

"No, Jenna. A COOKIE SCOOP. It's for cookies only!!"

"Well that doesn't make any sense!"

Use a "cookie scoop", melon baller, 1/4 cup measure, spoon, your hands, whatever.

Check out this super-pro picture I took with my phone like, minutes before we left for Christmas Eve dinner.

After they are baked and cooled, they get drizzled with an orange glaze and melted dark chocolate. I lined my counter top with parchment to do all the messy drizzling. Makes for an easier clean up.

Yum.

I hope you try these! Here's the recipe.

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Orange Ricotta Cookies with Dark Chocolate

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/2 cup unsalted butter, softened
2 cups granulated sugar
2 large eggs
2 cups ricotta cheese
3 tablespoons fresh orange juice
1 orange, zested

Glaze:
1 1/2 cups powdered sugar
3 tablespoons orange juice
1 cup chopped dark chocolate, melted

Preheat the oven to 375 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside. In a medium bowl combine the flour, baking powder, and salt. Whisk until ingredients are combined. Set aside.

In the bowl of a stand mixer, combine butter and the sugar. Beat the until light and fluffy, about 3 minutes. Add the eggs, one at a time, until incorporated. Add the ricotta cheese, orange juice, and orange zest. Beat to combine.

Stir in the dry ingredients. Spoon the dough (about 1 tablespoon for each cookie) onto the baking sheets. Bake for 12-15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 2 minutes. Transfer to a wire rack and cool completely.

To glaze the cookies: combine the powdered sugar and orange juice in a small bowl and whisk until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let glaze harden for about five minutes. Drizzle cookies with dark chocolate and let the cookies set up. Makes about 4 dozen cookies.