Saturday, May 8, 2010

Tarocco Orange Salad with Avocado, Chicken and Tortilla Chips

It's been really hot for the past three days.  I made this salad tonight to avoid heating up the apartment.  It was surprisingly good: creamy, crunchy and chickeny. The blood oranges are a beautiful color, and their juice colors everything in this salad a deep red.  Next time I will add the avocado just prior to serving, in order to keep the beautiful creamy green color intact.

The hardest part of this recipe is supreming the oranges.  It's one of those tricks that really makes a dish special.   Please click for instructions for supreming an orange from Coconut and Lime Blog. 

4 Tarocco oranges, supremed, juice reserved
2 avocados, large dice
1 red onion, thinly sliced
2 stalks of celery, diced
juice and zest of one lemon
Breast meat from 1 rotisserie chicken, large dice
black pepper to taste
broken tortilla chips
blue cheese with bacon salad dressing for garnish

Toss first 7 ingredients together in a bowl.  Cover and refrigerate for several hours.  For each serving, place two handfuls of broken tortilla chips in a bowl, and top with the chicken salad.  Garnish with a small dollop of salad dressing.

Dish Bitch: :)
cutting board
bowl with lid

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