24
Feb 2011

Rotisserie Chicken + Citrus Salad

I am an enormous fan of the rotisserie chicken…

But there seems to be some debate around our house as to its edible content. My husband routinely [exasperatedly] claims that I throw away half the chicken. This has grown tiresome. I have made my argument time and time again about fat content and heart attacks to deaf ears. So, I have now mastered the art of pulling the meat from the bones in mere moments and burying the carcass at the bottom of the trash before he can object – and where I can be guaranteed he won’t pull it out to gnaw on the bones [or so he has threatened]. Yes, you heard that right. Must be some evolutionary defect leftover from the caveman days.

I love a hearty salad that has enough good stuff in it to satisfy as an evening meal. This citrus dressing is light, really versatile and gives all the other ingredients a pop of freshness. I love it on arugula with any mix of fresh citrus [or pears] and either chicken or quickly seared scallops. I’ll substitute blue cheese and a sprinkle of toasted nuts if I’m in a meatless mood. Right now with kumquats in season, I can’t get enough of their petite sublimity and their counter-intuitive flavor profile with the sweet exterior rind and tart center.

Print This Recipe Print This Recipe

1 large navel orange [juice + zest]
1/4 cup white balsamic vinegar or champagne vinegar
1/4 cup olive oil
sprinkle of kosher salt + several generous turns of coarse pepper
2  tsp dijon mustard
1 tsp sugar
1 large clove garlic, smashed

Combine in mason jar or other airtight container and shake. Can be made in advance for flavors to meld. Enjoy over arugula [or other greens] with avocado slices and fresh fruit of your choosing  Рremove garlic clove before serving.

{ 6 comments… read them below or add one }

Leave a Comment

Previous post:

Next post: