Name: Chicken With Mesclun Salad And Passion Fruit Vinaigrette Recipe
Total time: 60 min
Yield: 4
Cuisine: Brazilian

<p>Slurrp is a recipe aggregator that helps one find recipes based on one's diet choices, fitness goals and taste preferences. It provides calorie-counted recipes across cuisines and meals types and caters to all levels of cooking skills -- from a beginner to an expert. It also offers a nutrimeter that calculates the precise nutrient intake based on the user's height and weight to recommend recipes for each meal. Once you’ve shortlisted recipes that you want to prepare, you can also add them to your Meal Plan which pins your recipes on the calendar so you can plan your meals in advance.</p>


Content Type Key : footer-about

Slurrp

Benefits Of Ragi In Ayurveda! Know Why And How To Eat It?

The Easiest Soy-Ginger Steamed Fish Recipe You Can Ever Make

Tips To Cook Mushrooms (Desi Chilli Mushroom Recipe Inside)

Berry Berry Raspberry: 4 Raspberry Cocktails You Must Try 

Some Innovative Baking Trends to Expect in 2023

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

Learn how to make Chicken With Mesclun Salad And Passion Fruit Vinaigrette.

How to make Chicken With Mesclun Salad And Passion Fruit Vinaigrette Recipe

Hubert Des Marais

Crawler

Brazilian

<p>Learn how to make Chicken With Mesclun Salad And Passion Fruit Vinaigrette.</p>

Juice limes

Fresh orange juice

Fresh passion fruit pulp or passion fruit puree

Garlic cloves,  smashed

Chopped basil

Minced Fresh Ginger

Thyme leaves

Rosemary leaves

Coarsely ground pepper,  plus more for seasoning

Kosher salt

Skin on boneless chicken breast halves,  preferably with the wing attached

Extra virgin olive oil

Fresh lime juice

Medium Shallot,  Minced

Thai red chile,  minced

Honey

Salt and freshly ground pepper

Minced Chives

In a large bowl, combine the lime juice, orange juice, passion fruit, garlic, basil, ginger, thyme, rosemary, the 1 tablespoon of pepper and 2 teaspoons of salt, blending well to dissolve the salt. Add the chicken to the marinade and turn to coat. Cover and refrigerate overnight.

step 1

Preheat the oven to 400. Remove the chicken from the marinade and pat dry with paper towels. In a large, ovenproof nonstick skillet, heat the oil until shimmering. Season the chicken with salt and pepper and add to the skillet, skin side down. Cook over moderately high heat until browned, 3 minutes. Turn the chicken and cook for 1 minute. Transfer the skillet to the oven and roast for 10 minutes, until just cooked. Let rest for 5 minutes.

step 2

In a small saucepan, boil the orange juice over high heat until it reduces to 2 tablespoons, about 12 minutes. Pour the reduced orange juice into a small bowl and let cool. Stir in the lime juice, passion fruit pulp, shallot, chile, ginger and honey. Whisk in the olive oil until emulsified and season with salt and pepper. Mix in the chives and basil.

step 3

Toss the mesclun with 1 tablespoon of the vinaigrette and mound it on 4 plates. Place a chicken breast on each plate and drizzle with the remaining vinaigrette. Serve right away.

step 4

Food & Wine