- 1lb Chicken Breast
- 6 Blood Oranges
- 1/4 lb of bulk Mixed Greens
- handful of Walnuts
- teeny bit of Chevre
- Small Red Onion
- White Wine Vinegar
- Olive Oil
- Salt & Pepper
Cut chicken breast into thin, salad appropriate strips. Juice two blood oranges into a bowl with a dash of salt and pepper. Marinade chicken breast strips in juice for 30 minutes.
While the chicken is marinading slice the onion and soak in water to cut the bite of the raw onion.
Juice two more of the blood oranges into another bowl and whisk together with olive oil, white wine vinegar (champagne vinegar would work too), and salt and pepper to make a light vinaigrette.
Once chicken has been soaking in the orange juice for 30 minutes, throw the pieces on a warmed pan for about 5 minutes per side.
Peel and separate the last two blood oranges. Chop into small-ish pieces.
Toss the mixed greens, red onion, blood orange and walnuts in the vinaigrette.
Put half of the greens mixture on a plate. Top with half of the grilled chicken strips, little globs of chevre, and some freshly ground pepper.