If oranges and olives sound like a strange combination, know that Moroccan cuisine has celebrated the pairing for centuries. When you try this salad, you'll know why—it's a case of wildly different flavors coming together in perfect harmony. The idea for this salad was inspired by a Spicy Orange Salad recipe published by the New York Times. I add chicken for a protein boost that turns the salad into a full meal.
Whisk together paprika, garlic, olive oil and vinegar.
Lightly salt the chicken. Pour half of the vinaigrette over the chicken. Cook the chicken under a broiler on high for 10-12 minutes until done.
While the chicken is cooking, peel the orange, trimming away as much white pulp as possible. Cut each orange wedge in half or into thirds.
In a serving bowl, combine the orange pieces, parsley, olives and red pepper flakes. Add the cooked chicken and drizzle remaining vinaigrette on top. Toss gently to blend. Serve cold or at room temperature.
You really only need one orange to add the necessary citrus flavor to this salad, so make sure to choose one that's as flavorful as possible. Valencia oranges are especiallyjuicy in summer months, and Cara Cara are a good choice in winter and spring.
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|Serving Size: 1 Serving (206g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 51 (21%)|
|Amt Per Serving||% DV|
|Total Fat 5.7g||8 %|
|Saturated Fat 1.1g||5 %|
|Monounsaturated Fat 3g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 98.7mg||30 %|
|Sodium 114.7mg||4 %|
|Potassium 529.3mg||14 %|
|Total Carbohydrate 6g||2 %|
|Dietary Fiber 2.4g||10 %|
|Sugars, other 3.6g|
|Protein 40g||57 %|
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Calories per serving: 243
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