Light, vibrant, and utterly delicious, this Seared Chicken and Citrus Salad is the perfect appetizer for your post-dairy Shavuos meal. Featuring tender chicken breast marinated in Pinch My Spice's Hungry Rib Eye Spice Blend, paired with a crisp spring mix, sweet candied almonds, and tangy Cara Cara orange supremes, every bite is a delightful mix of flavors and textures. Drizzled with a zesty dressing made with olive oil and our signature spice blend, this salad is a refreshing and festive addition to your Shavuos celebration. Enjoy this beautiful dish.
Ingredients:
1.5lb chicken breast
1/4 cup olive oil
2 tablespoons Pinch My Spice Hungry Rib Eye Spice Blend
5 oz spring mix
2 medium or 3 small shallots, sliced thinly
1 Cara Cara orange, supremed and diced
1/2 cup honey glazed almonds
Dressing
1/2 C. Olive oil
2 teaspoons hungry rib eye spice
1. In a bowl, Place chicken , Olive oil and Hungry Rib Eye Spice Blend. Massage the oil and spices onto the chicken
2. heat a NON STICK frying pan to medium high heat. Add the chicken breasts to the pan along with some residual oil and sear for 5 minutes per side or until fully cooked inside using a thermometer it should be at 165° F (you want to get a nice crust, but if it’s burning flip it to the other side and flip it again after to continue the sear)
3. Let the chicken rest for 10 minutes then cube it (if your not making the salad right away and your just prepping you can cube the chicken right before you assemble it to keep it juicy)
4. For the dressing , whisk together the oil and Hungry Rib Eye spice mix
5. Assemble the salad drizzle some dressing and
Enjoy
Sponsored by Pinch My Spice
Photo by Sruly Fryde
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