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Seattle Wine Awards


Chicken, Orange, Strawberry Salad

Serves 2


  • 2 cups water
  • 2 tablespoons salt
  • 2 boneless, skinless chicken breasts
  • 2 oranges (Cara Cara, Navel, your choice)
  • ¼ cup or less of coconut flour
  • Freshly ground pepper
  • 1 tablespoon avocado or extra light olive oil
  • 2 tablespoons oregano olive oil
  • 2 tablespoons A Premium white balsamic
  • 1 garlic clove, pressed
  • 1/8 teaspoon fennel seeds
  • 1 tablespoon water
  • 3 cups lettuce (spinach, butter, mix)
  • 4 large strawberries sliced
  • 3 tablespoons crumbled feta
  • 2 scallions, thinly sliced


1. Brine chicken in water and 2 tablespoons water 4-6 hours.

2. Peel and quarter oranges, then slice crosswise into 1/2" thick pieces.

3. Spread flour in dish. Rinse chicken and pat dry, season with pepper, and dredge in flour. Heat oil in skillet until 350°. Brown chicken on one side, 6-8 minutes. Flip and cook until chicken reaches 160°. Transfer to serving plate and tent with foil.

4. While chicken cooks, whisk together oil and vinegar and salt and pepper to taste. Set aside.

5. Add garlic and fennel to pan and cook until fragrant, about 30 seconds. Stir in orange and water, scraping up browned bits, and cook until oranges just begin to soften, about 2 minutes. Stir in juices from tented chicken and season to taste. Slice chicken crosswise.

6. Split lettuce on two plates. Place sliced chicken on lettuce. Top with orange/fennel/garlic mixture, sliced strawberries, feta, and scallions. Drizzle dressing over top.


1. Since you are brining the chicken, use less salt throughout the process.

2. If you prefer, you can toss the lettuce with some of the dressing before putting it on plates, then drizzle the remaining dressing over the top.

3. Oregano olive oil and A Premium white balsamic can be found at A Bit of Taste - Queen Anne Olive Oil Co. Stop by the store or order online.

June 2021

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