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Recipes
Chef |
Nicole Olivas |
Restaurant/Operation |
The Fresh Gourmet, San Marino, Calif. |
Menupart |
Poultry, Vegetables |
Daypart |
Lunch, Dinner |
Salad
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Yield: 4 servings |
Red onion, sliced thin |
1/4 |
Navel oranges, peeled, separated, quartered |
2 |
Citrus balsamic vinaigrette |
(recipe follows) |
Asparagus spears, steamed |
1 small bunch |
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1. Season chicken with salt and pepper; grill. Dice chicken and mix with greens, onion and oranges.
2. Toss with citrus balsamic vinaigrette. Top with asparagus spears. |
Citrus Balsamic Vinaigrette
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Orange juice, fresh squeezed |
4 oz. |
Extra-virgin olive oil |
8 oz. |
Fresh thyme, finely chopped |
2 Tbsp. |
Fresh parsley, finely chopped |
2 Tbsp. |
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Place ingredients in blender and purée until smooth. |
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