Orange Tree Lane

Beautiful Fruit Green Salad

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Beautiful Fruit Green Salad

Vibrant orange nectarines and radiant blueberries are a delicious pallet of color mixed with dark greens. The rich colors are a clue that what is inside is good for you. Directions for brining or using a crock pot to cook the chicken are at the end. This is a bowl of summer!
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Poultry, Salad
Ingredients Method

Ingredients
  

  • 1 lemon
  • 1 tbsp honey
  • 2 tsp olive oil
  • 1/2 tsp thyme
  • 6 cup(s) salad greens washed and dried; use some marinated kale!
  • 1 pint(s) blueberries
  • 2 nectarine(s) cut into thin wedges
  • 1 1/2 lb(s) chicken on the bone increase amount for hearty eaters

Method
 

  1. Prep Work: Combine lemon juice, honey, olive oil and thyme in small container. Shake to mix. Wash and dry fruit and greens; store together. Chicken from bones. Cube or shred.
  2. Preheat oven to 350 degrees, place chicken on roasting pan and roast 45 min.; or until internal temperature is 165 degrees. Rest 10 min. before cutting.
  3. To make dressing, place first four ingredients in small container with lid, or a clean jar, and shake until thoroughly combined. Right before eating, place fruit and greens in salad bowl and toss with dressing.
  4. Top individual servings with chicken and optional feta, bleu cheese, roasted nuts or seeds like sunflower or pumpkin. Slow Cooker Chicken: Simply place any “bone in” chicken pieces into the slow cooker, season lightly with salt and pepper, then add 2 “ water or wine or a combination. Set on low for 8 hours. Watch the video to see it being done! Oven Roasting/Brining method: Brine whole chicken by emptying cavity. Dissolve 1/3 c. salt in 1 gallon water in large pot then add chicken. ( 2/3 cup sugar, 3/4 cup soy sauce and 1/4 cup olive oil can be added to water for a fancy brine, but not necessary. In this case use very warm tap water to dissolve sugar.) Put pot in refrigerator for at least 1 hour or overnight. Preheat oven to 350 degrees, place dried chicken on roasting pan and roast 20 min. per pound plus an additional 15 min.; or until internal temperature is 165 degrees. Rest 10 min. before cutting. (adapted from Weight Watchers Mag. July/Aug. 2011)

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