Warm Chicken Salad with Tangerine, Tarragon & Arugula
Chef Allen Susser, Chef Allen’s, Aventura, Florida
Yield: 4 Servings
Ingredients:
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4
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8 oz.
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Chicken Breasts, boneless, skinless
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|
2
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tbs.
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Fresh Tarragon Leaves
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|
1
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pt.
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Fresh squeezed Sunkist Tangerine Juice
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1/2
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tbs.
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Minced Garlic
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1
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tsp.
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Kosher Salt
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| 1/2
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tsp.
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Freshly Ground Black Pepper
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2
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tbs.
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Olive Oil
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|
2
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lg.
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Sunkist Tangerines, thinly sliced in rings
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2
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tbs.
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Champagne Vinegar
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|
1
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sm.
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Red Onion, Peeled, thinly sliced in rings
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|
2
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bunches
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Arugula washed & dried
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Procedure to roast the chicken:
Preheat the oven to 425 degrees. In a large bowl, place the chicken with 1 tablespoon tarragon leaves, ¼ cup Tangerine juice, garlic, salt and pepper. Toss to season. Warm the olive oil in a large sauté pan, add the chicken breasts and sauté over medium heat for 3-4 minutes. Turn the chicken breasts over adding 1 cup tangerine juice, simmering for 4-5 minutes until cooked through. Finish cooking in oven as necessary; cooking time will vary depending on thickness of chicken breasts. Keep warm.
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Procedure to serve the chicken:
Divide and arrange the sliced tangerines and onions on 4 individual plates. In a small bowl whisk together the remaining ¾ cup tangerine juice, champagne vinegar and chicken pan juices. Toss with the arugula. Then arrange the arugula on the plates along with the warm chicken breasts. Garnish plates with remaining tarragon leaves.
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