Grilled Chicken Salad with Orange Saffron Dressing recipe
Grilled Chicken Salad with Orange Saffron Dressing
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
 
This is a bright and refreshing salad. By itself the orange dressing has a very concentrated bitter-orange flavor lightly sweetened with honey and saffron. The dressing mellows with the other ingredients and the freshness of the herbs are key to the bright flavor. A kick of heat from the fresh red chili pepper ties everything together. You can mix the salad with arugula if desired. Best eaten the day it is made. This recipe is from Jerusalem by Yotam Ottolenghi and Sami Tamimi, Saffron Chicken and Herb Salad.
Servings: 6 servings
Author: Ginger
Ingredients
  • 1 orange
  • 2 1/2 TB 50g honey
  • 1/2 tsp saffron threads
  • 1 TB white wine vinegar
  • 1 1/4 300 ml cup water
  • 2 1/4 lbs / 1 k skinless boneless chicken breasts
  • 2 small fennel bulbs or 1 large bulb
  • 1 cup / 15 g picked cilantro leaves
  • 2/3 cup / 15 g picked basil leaves torn
  • 15 picked mint leaves torn
  • 2 TBS freshly squeezed lemon juice
  • 1 red chili thinly sliced
  • 1 clove garlic crushed
  • 1/2 tsp Kosher Salt
  • Freshly ground black pepper to taste
Instructions
Make the Orange Saffron Syrup
  1. Cut a thin slice off the top and bottom of the orange so it will stand flat on a cutting board. Cut the orange in half then cut each half into 6 wedges. Add the orange wedges into a medium sauce pan. Add the honey, saffron, vinegar, and water to the saucepan. If any of the orange wedges are exposed and not submerged under water, add more water so all oranges are covered. Turn the heat to medium-high and bring the oranges to a boil. Then turn the heat down and simmer the oranges for about 1 hour. By the end the wedges will be soft and there will be about 5 tablespoons of syrupy liquid.
  2. Once reduced, add the oranges and syrup to a food processor and process until the orange syrup is smooth. If needed, add water to thin out the sauce and reach a runny and smooth dressing. Set aside.
Prepare Chicken
  1. While the oranges are simmering, preheat the oven to 400F /200C. Gently pound the chicken breast with a meat mallet or the heal of your hand to create an even thickness in each piece. Mix the chicken breasts with 2 tablespoon of the olive oil, 1/2 tsp kosher salt and a couple of grinds of pepper. Sear the chicken breasts for 2 minutes on each side on a stovetop grill pan, or cook on a grill. Transfer to a sheet pan or baking pan and cook in the oven until done. (If you are using the grill there is no need to cook the chicken in your oven.) Pierce each breast with a fork, if the juices from the chicken are clear, not pink or cloudy, then the chicken is done. Internal
  2. temperature of 165F - 170F (74C - 77C). Depending on the thickness of each piece of chicken, roasting time could last for 5 to 15 minutes.
  3. Remove the chicken from the oven (or grill) and set aside to cool.
Putting it all together
  1. Once the chicken is cooled, shred the chicken breasts into decent size pieces and place in a bowl. Mix 1/2 of the orange dressing with the shredded chicken. Cut the fennel bulb in half and slice as thin as possible, lengthwise. Trim off the core if desired. Add the fennel, fresh herbs, remaining olive oil, crushed garlic, and lemon juice to the chicken. Gently stir to combine. Add the sliced red chili. Taste and correct for seasoning with olive oil, lemon juice or Kosher salt if needed.
  2. Serve immediately.
Recipe Notes

For an easy shortcut, substitute the grilled chicken with shredded rotisserie chicken, or any leftover chicken.