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Citrus Chicken with Strawberry Spinach Salad (Week of 4/10/2023)

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 Citrus Chicken with Strawberry Spinach Salad (Week of 4/10/2023)
*Please Note: Ingredients and recipes are subject to change due to product availability and teacher's discretion.*
Course Main Dish, Side Dish
Prep Time 25 minutes
Cook Time 25 minutes
Servings
12 servings
Ingredients
For the Chicken
  • 2 tablespoons olive oil
  • 4 chicken breasts diced
  • 1/2 teaspoon Salt
  • 1/4 teaspoon black pepper
  • 1/4 cup all purpose flour
  • 1/4 cup orange juice
  • 2 tablespoons lime juice
  • 1 tablespoon sugar
For the Salad
  • 6 cups baby spinach
  • 1-1/2 cups strawberries sliced, 12 large strawberries
  • 1/2 red onion thinly sliced
  • 2 radishes thinly sliced
  • 1/2 cup crumbled feta cheese
  • 1/2 bunch Basil chiffonade
For the Vinaigrette
  • 1/3 cup olive oil
  • 1 tablespoon Dijon Mustard
  • 2 teaspoons lemon juice
  • 1-1/2 teaspoons balsamic vinegar
  • 1/4 teaspoon dried rosemary
  • 1/8 teaspoon black pepper
Course Main Dish, Side Dish
Prep Time 25 minutes
Cook Time 25 minutes
Servings
12 servings
Ingredients
For the Chicken
  • 2 tablespoons olive oil
  • 4 chicken breasts diced
  • 1/2 teaspoon Salt
  • 1/4 teaspoon black pepper
  • 1/4 cup all purpose flour
  • 1/4 cup orange juice
  • 2 tablespoons lime juice
  • 1 tablespoon sugar
For the Salad
  • 6 cups baby spinach
  • 1-1/2 cups strawberries sliced, 12 large strawberries
  • 1/2 red onion thinly sliced
  • 2 radishes thinly sliced
  • 1/2 cup crumbled feta cheese
  • 1/2 bunch Basil chiffonade
For the Vinaigrette
  • 1/3 cup olive oil
  • 1 tablespoon Dijon Mustard
  • 2 teaspoons lemon juice
  • 1-1/2 teaspoons balsamic vinegar
  • 1/4 teaspoon dried rosemary
  • 1/8 teaspoon black pepper
Instructions
For the Chicken
  1. Put a large skillet over medium-high heat for 2 or 3 minutes. Add olive oil to the skillet and swirl it around.
  2. Season the chicken with salt and pepper. Put flour on a plate. When the butter foam subsides in the pan, dredge the cut chicken in flour, shaking to remove the excess.
  3. Add the chicken to the skillet and cook, turning once on all sides, until the chicken is browned and nearly cooked through, about 2 minutes per side. Transfer the chicken to a plate and cover loosely with foil to keep warm.
  4. With the heat still on medium-high, add the orange juice, lime juice and sugar to the skillet and let it bubble, stirring, until it is reduced by half, about 2 minutes.
  5. Turn heat to low, stirring, until mixture is slightly thickened.
  6. Return the chicken to the skillet, turn it in the sauce, then serve, seasoned with salt and pepper to taste.
For the Salad
  1. In a salad bowl, combine the first 6 ingredients. In a small bowl, whisk the vinaigrette ingredients. Drizzle over salad; toss to coat.