Saffron Chicken & Herb Salad
User Reviews
3.9
96 reviews
Good
Saffron Chicken & Herb Salad
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Saffron Chicken & Herb Salad is a unique and explosive combination of flavors --- I guarantee it's like no other chicken salad you've ever had!
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Ingredients
- 1 orange
- 1 Tbsp honey
- 1/2 tsp saffron threads
- 1 Tbsp white vinegar
- 1 1/4 cups water
- 2 skinless boneless chicken breasts
- 4 Tbsp olive oil
- 2 small fennel bulbs trimmed and very thinly sliced
- Handful of cilantro leaves
- Handful of basil leaves torn, if large
- smaller handful mint leaves torn if large
- 2 Tbsp fresh squeezed lemon juice
- 1 hot chile pepper preferably red, thinly sliced
- 1 clove garlic minced
- Salt and fresh ground black pepper
Instructions
- Set oven to 400F
- Slice off both ends of the orange, and then cut into 12 wedges. Remove any seeds. Put the wedges, peel and all, into a small saucepan with the honey, saffron, and vinegar. Add just enough water to cover the oranges. Bring to a boil and simmer for about an hour, or until it is reduced to a thick syrup. Add a bit more water during cooking if it gets too dry. Use a food processor or immersion blender to puree the mixture into a smooth 'sauce', adding a little more water if is too thick to pour.
- Meanwhile rub the chicken breasts with half the oil, and salt and pepper. Brown on both sides on a hot grill pan for 2 minutes per side, or until you get good grill marks. Transfer to a baking sheet and cook for another 15 to 20 minutes, until just done inside.
- Cool the chicken until you can handle it and then tear it into large bite sized pieces. Put the chicken in a large salad bowl and toss with some of the orange paste. I used enough to lightly coat the chicken. (You won't need all of the sauce.)
- Add the remaining ingredients to the bowl, including the remaining 2 Tbsp olive oil Toss gently.
- Season with salt and pepper and taste to adjust any of the seasonings.
Notes
- As I mentioned, I think you can get away with using a fresh rotisserie chicken with good results here and save yourself some work.
- The saffron orange sauce is potent, start with a little and add more to your taste. You'll have some leftover, especially if you use a large orange like I did. Ottolenghi recommends using it on fish.
- Be sure to slice the fennel super thinly, I used the thinnest setting on my mandoline slicer.
Nutrition Information
Show Details
Calories
184kcal
(9%)
Carbohydrates
12g
(4%)
Protein
10g
(20%)
Fat
11g
(17%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Trans Fat
0.01g
Cholesterol
39mg
(13%)
Sodium
85mg
(4%)
Potassium
498mg
(14%)
Fiber
3g
(12%)
Sugar
9g
(18%)
Vitamin A
239IU
(5%)
Vitamin C
34mg
(38%)
Calcium
55mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 184 kcal
% Daily Value*
| Calories | 184kcal | 9% |
| Carbohydrates | 12g | 4% |
| Protein | 10g | 20% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 39mg | 13% |
| Sodium | 85mg | 4% |
| Potassium | 498mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 9g | 18% |
| Vitamin A | 239IU | 5% |
| Vitamin C | 34mg | 38% |
| Calcium | 55mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
3.9
96 reviews
Good
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