Citrus Chicken Salad with Avocado
BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.
Grown on the vine in the field, BellaFina peppers are a great source of vitamins and nutrients. They are low calorie, fat free, sodium free and high in Vitamin C.
Chicken Marinade and dressing:
1 medium Orange
1 teaspoon minced garlic
¼ cup small diced onion
½ -1 teaspoon cumin
¼ cup olive oil
1 Tablespoon honey
2 Tablespoons fresh herbs (cilantro or parsley)
Salt and pepper to taste
2-3 boneless, skinless chicken thighs
3-4 cups chopped Romaine lettuce
1 large Avocado sliced
2 or more Tangerines peeled
3-4 red Bellafina peppers sliced
Squeeze out juice from orange, lemon and lime into a non- reactive pan. Add cumin, honey,garlic,onion, oil and herbs. Whisk everything together then lightly salt and pepper to taste.Mix well to combine , adjust for seasoning. Refrigerate until ready to use.
Season chicken with salt and pepper then Marinade chicken thighs with about ⅔ of the marinade make sure to coat both sides.
Marinade for about for about 30 minutes and up to 4hours in the fridge.
Heat grill pan or skillet . Coat with cooking oil or spray add the bell pepper and cook for about 3 minutes. Remove from the pan , and set aside. Lightly wipe pan.
Coat pan with cooking spray. Add chicken to pan; grill for about 8 or more minutes on each side or until done. Place chicken on a cutting board. Cut chicken into ¼-inch-thick slices or desired shapes.
In a large plate arrange romaine lettuce, grill chicken, sliced avocados, Tangerines and Bellafina peppers. Serve with bread and the remaining citrus dressing on the side.