The name of the Salads speaks about itself that it possesses a blend of flavors. This salad is so apt for all the non-veg lovers who are looking to enjoy non-veg with low calories. It has a subtle hint of fresh Fennel bulbs and sprouting greens with zesty citrus fruits, viz. grape fruit and oranges. Asparagus and lettuce are the elements which add up to the crunchiness of the Salad. Top it up with juicy, tangy citrus marinated grilled chicken. Finally, dress the salad with the grapefruit honey dressing and Voilà. Enjoy this healthy one bowl meal to keep you fit and fine. Lets get started to making it….
100 gms, asparagus
1 cup, Rosso Lettuce, roughly broken into bite size
1 cup, Roman Lettuce, roughly broken into bite size
2 nos, Grape fruit, peeled, segmented and cubed
1 nos, Orange, peeled, segmented and cubed
2 nos, fennel bulb, medium
Some green lettuce for assembly
For Marination :
2 nos, boneless chicken breast, medium
1 tbsp, fennel bulb, very finely chopped
1 tsp, orange zest
1 tsp, crushed garlic
½ tsp, red chili flakes
50 ml, orange juice
1 tbsp, olive oil
Salt and pepper to taste
For Salad Dressing:
½ cup, Grape fruit juice
½ cup, olive oil
2 tbsp, honey
Juice of 1 medium lemon
Salt and pepper to taste.
Wash, clean and make slits on the chicken breasts.
To make the marinade, mix all the ingredients mentioned for marination.
Marinate the chicken breasts in the prepared marinade. Cover and refrigerate for 30 minutes.
When ready to cook, brush the griddle pan(grill pan) with little oil. Heat it over high heat until very hot. Add few drops of water to sizzle it. Place the chicken breasts and cook each side until thoroughly cooked.
Remove the chicken out of the pan, slice them and reserve for later use.
To prepare the dressing, whisk all the ingredients mentioned for Salad dressing until blended well. Chill it for 30 minutes.
Bring water to boil in a sauce pan. Trim and discard the tough woody part of the asparagus stalks. Cut the tender stalks into 2 to 3 inch in length. Boil them for 5 to 6 minutes. Take them out and refresh them under cold water.
Discard the stalks of the fennel bulbs. Thinly slice the fennel bulbs and reserve the small edible greens for later use.
Assembly of Salad
In a bowl add cubed grape fruit, cubed orange, sliced fennel bulb, boiled asparagus and broken lettuce leaves.
Pour the prepared Grape fruit salad dressing. Season with some salt and pepper. Gently mix them.
On a serving dish, make a bed of green lettuce. Place the tossed citrus salad over the lettuce evenly.
Arrange the chicken slices over the citrus salad. Spoon some more dressing over the chicken.
Garnish the salad with greens of fennel bulbs. Serve them.
Serve the rest of the Grape fruit dressing separately in a bowl along with the salad.
NOTE:- (1) You can grill the chicken in bulk and refrigerate it in an airtight container easily for 3 to 4 days. You can assemble the salad whenever needed.
(2) If grape fruit is not available, you can use orange or even sweet lime for the dressing.