Grilled Chicken Salad with Chorizo-Stuffed Olives in Citrus Vinaigrette

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Ingredients (23)

  • Citrus Vinaigrette
  • 1/2 cup extra virgin olive oil, divided
  • 1 shallot, peeled and chopped
  • 1 cup orange juice
  • 1/3 cup white balsamic vinegar
  • 1/4 cup lemon juice
  • 2 tablespoons lime juice
  • Zest of 1 orange
  • Salt and Pepper to taste
  • Chorizo Stuffed Olives
  • 16 jumbo California ripe olives
  • 1/2 link Spanish chorizo, finely minced
  • 1/4 cup flour
  • 1 egg, beaten
  • 1/2 cup panko bread crumbs
  • 1 cup canola oil
  • Salad
  • 1 lb. boneless, skinless chicken breasts
  • Salt and pepper to taste
  • 16 small fingerling potatoes, thinly sliced
  • 1/4 cup olive oil
  • 2 cups coarsely chopped escarole or curly endive
  • 3/4 cup roasted red bell pepper strips

Summary

Developed by California Grown. See more recipes at http://californiagrown.org/cookbook/index.asp.

Instructions

  1. 1To prepare vinaigrette, heat a small amount of the olive oil in a medium saucepan. Add shallot and cook for 5 minutes to soften. Add juices and vinegar and bring to a boil. Reduce heat slightly and cook until mixture is reduced to 1/4 cup. Let cool, then place in a blender. With blender running, drizzle in remaining oil slowly to emulsify. Chill until ready to use. To prepare olives, carefully stuff with chorizo. Dip each olive in flour, then egg, then bread crumbs. Fry in 325°F oil for a few minutes or until golden brown on all sides. Remove from oil and drain. To prepare salad, season chicken with salt and pepper. Grill over medium heat for about 5 minutes on each side or until cooked through. While chicken cools, season potatoes with salt and cook in hot oil until tender. Place equal amounts of potatoes onto 4 serving plates. Toss greens with chicken, peppers and enough vinaigrette to coat. Season to taste with salt and pepper and place on top of potatoes. Garnish each plate with 4 warm olives. Makes 4 servings.
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