Saffron Chicken and Herb Salad
Description
If you're hosting a special luncheon with friends, make them this gorgeous salad. It's unlike any salad that you have ever tasted before. The orange sauce with saffron provides an intriguing dressing that is to die for, so be prepared to share this recipe
Ingredients
Sauce:
1 orange
1 T. honey
1/2 t. saffron threads
1 T. white vinegar
1 1/4 c. water
2 skinless, boneless chicken breasts
4 T. olive oil, divided
2 small fennel bulbs, trimmed and very thinly sliced
handful of cilantro leaves
handful of basil leaves, large leaves torn
smaller handful mint leaves, large leaves torn
2 T. freshly squeezed lemon juice
1 hot, red chile pepper, thinly sliced
1 clove garlic, minced
salt and freshly ground black pepper
Directions
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Preheat oven to 400 degrees.
Sauce:
Slice off both ends of the orange; cut orange into 12 wedges; remove seeds. Put the wedges, with the peels, into a small saucepan with honey, saffron and vinegar; add just enough water to cover. Bring to a boil; simmer for about 1 hour, or until reduced to a thick syrup. Add a bit more water during cooking if it gets too dry. Using a food processor or immersion blender, puree mixture into a smooth sauce; add a little more water if too thick to pour.
Rub chicken breasts with half of the oil; season with salt and pepper. Brown on both sides on a hot grill pan for 2 minutes per side, or until there are good grill marks. Transfer to a baking sheet; bake 15 - 20 minutes, until just done inside.
Cool chicken until it can be handled; tear into large bite sized pieces. Put chicken in a large salad bowl; toss with some of the orange paste., just enough to lightly coat the chicken. There will be extra sauce.
Add the remaining ingredients to the bowl, including the remaining 2 T. olive oil; toss gently. Season with salt and pepper. Adjust seasonings to taste.
Serve.
4-6 servings.
**Rotisserie chicken can be substituted for the chicken breasts, if desired to save work and time.