Smoked foods don’t have to make heavy, meat-lover meals. Greens plus orange, with a touch of heat in the dressing, complement smoky chicken. No smoked chicken on hand? This salad is delicious with any leftover bird from the grill.
- 1 orange
- 1 tomato, peeled, seeded, and diced
- 2 tbsp chopped red onion (30 ml)
- 2 tbsp chopped fresh coriander (30 ml)
- 1 tbsp red wine vinegar (15 ml)
- 2 tbsp vegetable oil (30 ml)
- 1 tsp sesame oil (5 ml)
- 1/4 tsp red pepper flakes or hot red pepper sauce (optional) (1 ml)
- Kosher or sea salt
- Freshly ground pepper
- 12 oz (about 21/2 cups/625 ml) smoked chicken, in bite-sized pieces (375 g)
- Mixed baby greens
- 1/4 cup toasted slivered almonds (60 ml)
1. Cut skin, pith, and outer membrane off the orange flesh. Release segments of flesh from remaining membrane; cut into small pieces (about 1/2″/1 cm) to make 1/2 cup (125 ml). Squeeze remaining flesh to make 2 tbsp (30 ml) juice.
2. In a small bowl, combine orange pieces and juice with tomato, onion, coriander, vinegar, oils, and red pepper flakes or hot sauce (if using). Season to taste.
3. Toss chicken in two-thirds of dress-ing. Toss greens in remaining dressing. Arrange chicken on top of greens and garnish with almonds.
Variation: For Smoked Chicken Noodle Salad, cook 4 oz (125 g) rice noodles following package directions (don’t overcook), rinse in cold water, and drain. Toss slivers of crisp vegetables such as red and green peppers, snow peas, and green onions with chicken and dressing in Step 3, above. Toss noodles with greens and remaining dressing. Arrange chicken mixture overtop noodles.