Recipe: Lean and mean salad to try
MANILA, Philippines — Oranges abound in Australia. There is so much supply that drinking freshly squeezed orange juice and adding wedges or slices of oranges into salads have become a way of life for Aussies.
During a pre-pandemic event that took place in Makati's Bondi & Bourke when Australian oranges were in season, the Australian Embassy, in partnership with Citrus Australia and the Victorian Government, put the spotlight on the oranges in season.
The restaurant’s Chef Wade Watson collaborated with Philippine Volcanoes’ Chris Everingham, for one, to prepare light and healthy dishes that make use of Australian oranges as ingredient and came up with Arugula, Chicken and Orange Salad.
Arugula, Chicken and Orange Salad
Ingredients:
For the salad:
1 kg. trimmed boneless/skinless chicken thighs
200 grams fresh wild arugula or rocket, washed
300 grams cherry tomatoes
1 pc. large red onion
1 pc. Lebanese cucumber, sliced
2 pcs. Australian oranges
1/2 cup fresh basil leaf
1/4 cup freshly cut onion chives
For the marinade for the chicken:
zest of 2 pcs. Australian oranges
zest of 1 pc. lemon
1 tsp. fresh thyme
1 tsp. freshly cracked black pepper
1 tsp. Kosher salt
1/4 cup basil chiffonade
1 tsp. smoked paprika
Procedure:
1. Prepare the marinade. Whisk all ingredients together and pour over chicken thighs. Marinate for 4 to 5 hours.
2. Wash arugula and place in chiller.
3. After zesting two oranges, peel and remove segments by slicing between the pith with a sharp knife. Set aside.
4. Thinly slice red onion into evenly sliced rings.
5. Roast chicken thighs in 220°C for 20 minutes. Remove from heat and allow to rest.
6. Mix all the salad ingredients in a bowl. Dress with a squeeze of orange juice, a squeeze of lemon juice and olive oil.
7. Arrange on a serving platter and roughly break roasted chicken thighs on top of the salad. The addition of goat’s cheese and shaved Parma ham should greatly enhance the flavor of the salad.
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