Broiled Chicken Breast With Tomato, Fennel & Citrus Salad
by Eric Leterc, Chef, The Pacific Club, Honolulu, Hawaii
Citrus and fennel add depth and a surprising freshness to this healthy salad. The fresh flavors and bright colors are perfect for Spring.
- 2 boneless skinless Smart Chicken breasts
- 1 cup olive oil, divided
- ½ cup balsamic vinegar, divided
- 1 clove garlic, crushed
- ½ cup orange juice
- 1 sprig fresh thyme
- ½ cup cherry tomatoes, halved
- ¼ bulb fennel, shaved
- Segments from ½ grapefruit
- 3 ounces fresh mozzarella, sliced
- 5 or 6 leaves fresh basil, chiffonade
- 2 cups salad greens
- Salt and pepper, to taste
Mix 3 tablespoons of the olive oil, 2 tablespoons of the balsamic vinegar, crushed garlic, thyme, and all of the orange juice in a plastic zip-close bag. Add the chicken breasts and let marinate in the refrigerator for 1 to 4 hours.
Broil the chicken at medium heat until it is nicely golden brown and cooked through, about 10 to 15 minutes, being careful not to overcook. Let rest about 5 minutes before slicing.
Prepare the vinaigrette by whisking the remaining olive oil and balsamic vinegar together. Season with salt and pepper to taste and set aside.
In a bowl, combine shaved fennel, grapefruit segments, cherry tomatoes, sliced mozzarella, and basil. Drizzle with enough vinaigrette to coat, and toss to combine. Place the tomato and fennel mixture on the top of your favorite salad greens. Slice the chicken breasts and fan them out over the fennel salad.
Pairing: Rosé, Domaines OTT, or Chateau Romassan Bandol (France 2010)