Green Salad with Orange Vinaigrette over Chicken Piccata

  • 2 Each-Chicken Breasts-boneless, skinless {if small thin chicken breast use 4 each, don’t filet, just pound}{
  • To Taste-Chef Troy’s Spice Mix
  • To Dredge-All Purpose Flour
  • 4 Tablespoons-Unsalted Butter
  • ½ Cup-Orange Juice-1 juice of, 1 sliced into rounds
  • 1 Cup-Chicken Stock
  • 1 Tablespoon-Parsley-leaves only, chopped
  • 1 Bunch-Kale-thick stem removed, washed spun dry, sliced into thin strips, about 4 cups
  • 1 Bunch-Mustard Greens- thick stem removed, washed spun dry, sliced into thin strips, about 4 cups
  • 1 Bunch-Collard Greens- thick stem removed, washed spun dry, sliced into thin strips, about 4 cups
  • 2 Each-Radish-sliced thin
  • 4 Ounces-Goat Cheese
  • To Garnish-Roasted Pumpkin Seeds

Vinaigrette

  • 3 Tablespoons-Cilantro-leaves only, chopped fine
  • 1 Tablespoon-Dijon Mustard
  • 1 Tablespoon-Soy Sauce
  • 1/4 Cup-Fresh Squeezed Orange Juice
  • To Taste-Kosher Salt/Black Pepper
  • 1/4 Cup-Olive Oil

Directions

  1. For vinaigrette, place cilantro, Dijon, soy sauce, orange juice in a blender with a pinch of salt/pepper.
  2. Process until smooth, with blender still running drizzle oil in slowly until incorporated and refrigerate.
  3. Filet both chicken breasts, slicing in half lengthways, separating top from bottom.
  4. Place in a large zip bag or in between two pieces of plastic wrap.
  5. Using a meat mallet, pound chicken piece out to about a ¼” thick, being careful not to make any holes.
  6. Season with Spice Mix on both sides.
  7. Warm a sauté pan over medium high heat.
  8. Dredge chicken in flour and shake off excess.
  9. Melt 2 tablespoons of butter in a sauté pan over medium high heat.
  10. Add chicken to pan, cook until golden brown on both sides and just cooked through, about 2 to 3 minutes each side.
  11. Cook in batches if necessary, remove from pan and set aside on a plate.
  12. In same pan lower heat to medium; add orange Juice and chicken stock.
  13. Stir to incorporate, scraping any bits from the bottom of the pan.
  14. Let sauce reduce until slightly thickened, about 1 to 2 minutes.
  15. Add parsley, remaining butter and stir to incorporate, melting butter into sauce.
  16. Add chicken (and any juices that remain on the plate) back to the pan along with a few lemon slices.
  17. Lower heat to lowest setting and keep warm.
  18. Place greens in a mixing bowl, season with Spice Mix and toss with just enough dressing to coat.
  19. Place chicken on individual plates or a serving platter, drizzle pan sauce over chicken.
  20. Top chicken with greens, radish, crumbled goat cheese, pumpkin seeds and serve.