Saffron Chicken & Herb Salad
User Reviews
3.9
Saffron Chicken & Herb Salad
Description
Saffron Chicken & Herb Salad features chicken breasts grilled to obtain a light char, then torn into bite-sized pieces and gently coated with a vibrant sauce made by simmering orange wedges with honey, saffron threads, white vinegar, and water until thickened. The mixture is pureed to create a smooth, intensely flavored dressing that melds citrus and saffron notes. Thinly sliced fennel provides a crunchy contrast, while fresh herbs like cilantro, basil, and mint bring aromatic brightness. The salad is enhanced with fresh lemon juice, thinly sliced chili pepper, and minced garlic, delivering just a touch of heat and complexity.
The salad is versatile, able to be served as a light main dish or a side salad alongside other dishes. The combination of citrus and saffron gives it a distinctive flavor profile, balancing sweetness, acidity, and herbal freshness.
Thinly slicing the fennel is important for texture and visual appeal. The orange saffron sauce can be potent; it is best to add it gradually to taste. Leftover sauce can be saved and used to complement fish dishes for added flavor complexity. Using fresh rotisserie chicken can be a convenient shortcut without sacrificing flavor.
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 fennel bulb trimmed and very thinly sliced, small
- cilantro handful leaves
- basil torn, if large, handful, leaves
- mint torn if large, smaller handful, leaves
- 2 Tbsp lemon juice fresh squeezed
- 1 Chili pepper preferably red, thinly sliced, hot
- 1 clove garlic minced
- salt fresh ground black pepper
- black pepper 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
- Using a fresh rotisserie chicken can simplify preparation and still yield good results.
- Add the intense saffron orange sauce sparingly and adjust to taste; some sauce often remains.
- Thinly slice fennel very finely for the best texture and appearance, using a mandoline if available.
- Extra orange saffron sauce can be used as a flavorful accompaniment to fish.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
3.9
You'll Also Love
