How to Make Chicken and Citrus Salad | Rachael Ray
Family-Run Vietnamese Restaurant Lilly's Cafe Is Still a New Orl…
How to Make Corn Crème Brûlée | Richard Blais
How to Make Charred Radicchio Salad | Rachael Ray
How to Make Bucatini with Creamy Bacon and Onion Sauce | Rachael…
How to Make Butter-Basted Ribeye Steaks | Richard Blais
How to Make Parsnip Creamed Spinach | Richard Blais
Lady Gaga and Tony Bennett Surprise Rachael with a Sweet Note + …
How to Make Spiked Hot Chocolate Hazelnut Mudslides | Sunny Ande…
Jamie Lee Curtis Has an Adorable Proud Godmother Moment for Gods…
What Are Rachael's Favorite Plant-Based Meals to Make? | Q & Ray…
Jamie Lee Curtis On Her "Halloween Kills" Character Laurie "Soft…
How to Make Marinated Beef Filet Bites with Spinach Rice Pilaf (…
How to Make German Chocolate Cookies | Sunny Anderson
How to Make Chocolate-Hazelnut Puff Pastry Twists
How to Make Everything Puff Pastry Pigs in a Blanket
Black-ish Star Anthony Anderson Teases Final Season Surprises: "…
Baby Nursery Tour: Style Expert + Host Lilliana Vazquez Shows In…
How to Make Bacon, Egg and Cheese Toast Cups
Anthony Anderson's Mom Put Acting Dreams Aside to Raise Him—But …
Oranges AND grapefruit give a super-citrusy punch to Rach's healthy, quick and easy grilled chicken salad.
This is a great late-summer meal and has recently become one of Rach's family's favorites. Essentially a big escarole and fennel salad with grilled chicken on top, it's super citrusy, healthy and satisfying. Serve with charred or broiled ciabatta bread to sop up any juices and dressing.
Pro Tip from Rach: The bread is even better when you rub the slices with the cut side of a halved garlic clove (get it into all those bumps—that's a flavor opportunity!), drizzle them with EVOO and sprinkle with a flaky salt. It's delicious with anything!
For more quick + easy dinner salads, check out Flank Steak with Walnut-Scallion Pesto Bean Salad or Rotisserie Chicken Cobb Salad with Avocado Ranch Dressing.
- 4 pieces boneless, skinless chicken breasts
- 4 pieces boneless, skinless chicken thighs (about 1 ½ pounds)
- 1 tablespoon each chopped rosemary and thyme
- 2 teaspoons each orange and grapefruit zest
- 4 cloves garlic , chopped or grated
- Salt and pepper
- ¼ cup EVOO
- 1 halved lemon
- 2 small heads escarole, washed and trimmed of core
- 2-3 small pink grapefruit
- 3 small sweet seedless oranges
- 1 bulb fennel, trimmed and thinly sliced or mandolin sliced around core
- 1 small white or red onion, thinly sliced or mandolin sliced
- 1 lemon, juiced
- 1 small orange, juiced
- 2 tablespoons vinegar (Calamansi or white wine or white balsamic)
- 3 tablespoons EVOO
- 1 tablespoon chopped rosemary
- 1 tablespoon chopped thyme
- Salt and pepper
- 1 teaspoon fennel pollen, optional
- 1 loaf ciabatta bread
For the chicken and marinade, cut chicken into three pieces for breasts, cut across the lower lobe, then halve the larger part of breast into two cutlets. Cut the thighs in half. In a large plastic food storage bag or glass bowl, dress chicken with the herbs, zests, garlic, salt, pepper and EVOO let stand 15 minutes. Reserve the halved lemon for cooking the meat.
Preheat a grill or large cast-iron or stainless skillet over medium-high heat.
For the salad, arrange escarole in large shallow bowl. Cut off ends of citrus and trim the peel away in strips from top to bottom, then slice citrus into thin wheels. Add to salad with fennel and onion and whisk up ingredients for the dressing.
Cook chicken until just cooked through and crispy at edges, 6 to 7 minutes, turning occasionally.
Place chicken on salad. Pour dressing over salad. Serve with thick slices of charred or broiled bread for mopping.