“Fresh from Spain” might be a more appropriate title for this post, which highlights my favorite winter fruit…the clementine. I know that eating clementines in such large quantities does not win me locavore points with Barbara Kingsolver, author of Animal, Vegetable, Miracle. However, I find that a clementine a day (at minimum) shields me from the germ factory* in which I work.
We used Murray’s chicken breasts for this recipe, which I sliced in half so they would cook more easily. Murray’s chicken comes from Lancaster County, Pennsylvania. What I like about this chicken is that each package comes with a Farm Verification number. You can type this in, and find out exactly which farm. My number 2631 gave me 2 potential farms. Feel free to check it out at Murray’s Chicken website.
This healthy recipe comes from Lifetime Moms, and I only adapted the quantities. This amount made 4 salads, and was perfect for lunch the next day (just make sure not to dress it until right before you eat it)
- 3-4 cups mesclun mix (We used Satur Farms)
- 2 boneless, skinless chicken breasts
- 4 fresh clementines,peeled and sectioned
- 1/2 cup plus 4 tablespoons freshly squeezed orange or clementine juice, divided
- 4 tablespoons slivered almonds
- 1/2 cup plus 2 tablespoons soy sauce
- 2 garlic cloves, minced
- 2 tablespoon plus 2 teaspoons fresh ginger, minced, divided
- 2 teaspoons honey
- 2 tablespoon rice wine vinegar (can substitute white wine vinegar)
- 1/4 cup extra virgin olive oil
- Mix together 1/2 cup soy sauce, 1/2 cup orange juice or clementine juice, garlic cloves and ginger and pour over chicken breasts in a shallow dish. Refrigerate and let marinate at least 30 minutes. Heat griddle over medium heat and grill chicken for 6 minutes each side until juices run clear.
- While the chicken is grilling, mix together remaining soy sauce, orange juice, honey, ginger and rice wine vinegar for the dressing. Slowly add the olive oil while whisking until oil is incorporated.
- Slice the chicken into thin strips. Layer greens, clementine sections, almonds and chicken, topping with desired amount of dressing.
This recipe from Cooking Light’s September, 2011 magazine was great for dinner and then even better for lunch the next day. I’ll admit that my “drizzle” turned into more of a thicker sauce. It may not have looked as pretty, but it tasted delicious. For those who missed the memo: yes, I am eating meat. I can hardly believe it still myself. To make this vegetarian, use chickpeas instead of chicken. The recipe called for chicken thighs. I got this chicken at Forager’s in DUMBO, where they get all their meat locally. They also only have chiken breasts, so I used those instead.
- 1 1/4 cups water
- 1 cup uncooked bulgur, rinsed and drained
- 2 tablespoons olive oil, divided
- 1 teaspoon kosher salt, divided
- 1/2 pound skinless, boneless chicken thighs
- 1/2 teaspoon freshly ground black pepper
- 3 cups chopped tomato
- 1 cup chopped fresh parsley
- 1 cup chopped fresh mint
- 1 cup chopped green onions
- 1 teaspoon minced garlic
- 1/4 cup tahini (roasted sesame seed paste)
- 1/4 cup plain 2% reduced-fat Greek yogurt
- 3 tablespoons fresh lemon juice
- 1 tablespoon water