Citrus Chicken with Strawberry Spinach Salad (Week of 4/10/2023)
*Please Note: Ingredients and recipes are subject to change due to product availability and teacher’s discretion.*
Servings Prep Time
12servings 25minutes
Cook Time
Servings Prep Time
12servings 25minutes
Cook Time
For the Chicken
  • 2tablespoons olive oil
  • 4 chicken breastsdiced
  • 1/2teaspoon Salt
  • 1/4teaspoon black pepper
  • 1/4cup all purpose flour
  • 1/4cup orange juice
  • 2tablespoons lime juice
  • 1tablespoon sugar
For the Salad
  • 6cups baby spinach
  • 1-1/2cups strawberriessliced, 12 large strawberries
  • 1/2 red onionthinly sliced
  • 2 radishesthinly sliced
  • 1/2cup crumbled feta cheese
  • 1/2bunch Basilchiffonade
For the Vinaigrette
  • 1/3cup olive oil
  • 1tablespoon Dijon Mustard
  • 2teaspoons lemon juice
  • 1-1/2teaspoons balsamic vinegar
  • 1/4teaspoon dried rosemary
  • 1/8teaspoon black pepper
For the Chicken
  1. Put a large skillet over medium-high heat for 2 or 3 minutes. Add olive oil to the skillet and swirl it around.
  2. Season the chicken with salt and pepper. Put flour on a plate. When the butter foam subsides in the pan, dredge the cut chicken in flour, shaking to remove the excess.
  3. Add the chicken to the skillet and cook, turning once on all sides, until the chicken is browned and nearly cooked through, about 2 minutes per side. Transfer the chicken to a plate and cover loosely with foil to keep warm.
  4. With the heat still on medium-high, add the orange juice, lime juice and sugar to the skillet and let it bubble, stirring, until it is reduced by half, about 2 minutes.
  5. Turn heat to low, stirring, until mixture is slightly thickened.
  6. Return the chicken to the skillet, turn it in the sauce, then serve, seasoned with salt and pepper to taste.
For the Salad
  1. In a salad bowl, combine the first 6 ingredients. In a small bowl, whisk the vinaigrette ingredients. Drizzle over salad; toss to coat.