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Mesclun, Grapefruit And Chicken Salad

Mesclun, Grapefruit and Chicken Salad recipe image
This bright and refreshing salad balances tender, flour-dusted chicken with the juicy sweetness of fresh grapefruit. The dressing is a unique blend of caramelized onions, fresh ginger, orange juice concentrate, and balsamic vinegar, offering a complex sweet and tangy profile that coats the delicate mesclun greens perfectly. It’s a light yet satisfying meal that feels both elegant and approachable. Ideal for a warm-weather lunch, a healthy weeknight dinner, or a sophisticated side dish for spring gatherings. The combination of textures—from the crisp lettuce to the soft chicken and juicy fruit—makes every bite interesting and flavorful.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 178.9
Description
This bright and refreshing salad balances tender, flour-dusted chicken with the juicy sweetness of fresh grapefruit. The dressing is a unique blend of caramelized onions, fresh ginger, orange juice concentrate, and balsamic vinegar, offering a complex sweet and tangy profile that coats the delicate mesclun greens perfectly. It’s a light yet satisfying meal that feels both elegant and approachable. Ideal for a warm-weather lunch, a healthy weeknight dinner, or a sophisticated side dish for spring gatherings. The combination of textures—from the crisp lettuce to the soft chicken and juicy fruit—makes every bite interesting and flavorful.
Ingredients
  • 2 boneless, skinless chicken breasts
  • 2 tablespoons all-purpose white flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon olive oil
  • 2 large red or pink grapefruit
  • 3/4 cup halved onion, thinly sliced
  • 2 tablespoons finely chopped fresh ginger
  • 2 tablespoons frozen orange juice concentrate
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon salt
  • 12 cups loosely packed mesclun
Directions
  1. 1
    Pat chicken breasts dry and dredge in flour mixed with salt and pepper, shaking off excess.
  2. 2
    Heat olive oil in a skillet over medium heat and cook chicken until golden and cooked through, about 5-7 minutes per side.
  3. 3
    Remove chicken to a plate to cool slightly, then slice thinly against the grain.
  4. 4
    While chicken rests, score grapefruits from tip to tail, peeling away skin and white pith.
  5. 5
    Slice between membranes to release segments into a bowl, reserving the juice.
  6. 6
    Add thinly sliced onion to the same skillet used for chicken over low heat.
  7. 7
    Cook onions, stirring frequently, until softened and browned, about 5 minutes.
  8. 8
    Add chopped ginger and cook for 1 minute until fragrant.
  9. 9
    Stir in orange juice concentrate and 1/2 cup water, bringing to a simmer.
  10. 10
    Simmer for 2 minutes until slightly reduced, then remove from heat.
  11. 11
    Transfer onion mixture to a blender or food processor.
  12. 12
    Add balsamic vinegar and salt, then blend until smooth to create the dressing.
  13. 13
    Place mesclun greens in a large serving bowl and drizzle with dressing, tossing gently to coat.
  14. 14
    Arrange sliced chicken and grapefruit segments on top of the dressed greens.
  15. 15
    Serve immediately while chicken is still warm and greens are crisp.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 178.9kcal
% Daily Value *
Total Fat 5.7g9%
Saturated Fat 1.0g5%
Cholesterol 42.5mg15%
Sodium 4919.8mg205%
Total Carbohydrate 14.3g5%
Dietary Fiber 1.2g5%
Sugars 4.8g
Protein 17.1g35%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: mesclun, grapefruit, chicken, salad, ginger, balsamic, fresh, healthy, light, dressing, spring, lunch, dinner, greens, citrus, onion, poached, flour, olive oil
Read it online: https://www.chefs-mate.com/recipe/mesclun-grapefruit-and-chicken-salad/