From The Kitchen Of Rachelle Underwood

Wednesday, February 24, 2010

Citrus Chicken Salad with Carmelized Onions

So, I have been browsing alot of food blogs lately, and I LOVE them. The food looks so good, and the photography is awesome. I have decided since I love cooking and trying new recipes, that I would try and do a food blog. My pictures won't be that great, and I'm not going to post about food everyday. But, I'm hoping it will accomplish two things at once, which is to publish my recipes, and to share them with friends and family. Some of my recipes are not complex at all, but I think if you need ideas for making something for dinner, it will accomplish that. A couple of years ago, I published my first cookbook, and I LOVE having all my favorite recipes in one place. To sit down and write another cookbook seems like a huge project to me, but I think if I do it little by little via the blog, the project won't seem so overwhelming. So here it goes!
(Disclaimer: I don't claim to be a chef/amazing cook, I just love being creative in the kitchen and eating really good food. All recipes that are posted will be tested by my wanna-be Sous Chef, baby watcher, Jared (who is very easy to please, and does not cook), Brent, my mini baker, and Cameron...who doesn't really care.)

Citrus Chicken Salad w/ Caramelized Onions

1 head of leafy lettuce, rinsed and chopped
1 onion, slice thinly
2 grilled chicken breasts, (I used leftovers, but you can cook chicken however)
2 tbsp. Balsamic Vinegar
2 tsp. sugar
3 tsp. olive oil
2 oranges any kind, skins cut off, slice into segments
Good Seasonings Italian Dressing (you make it with a dry packet w/ oil and vinegar)
Salt and Pepper

Start by caramelizing your onions. Preheat skillet to medium low heat. Slice onion thinly, place it in the skillet w/ olive oil, balsamic vinegar, sugar, and 1/2 tsp salt and pepper. Coat the onion w/ these seasonings, and then just let the onions cook. Stir every 5-7 minutes. Keep temperature at a medium-low to low setting. this is a slow process, but so worth the flavor in the end. You will know when the onions have caramelized, when they turn a light tan color. (You can make this WAY in advance, and store in a container until ready for dinner.
Slice chicken into chunks or strips. Segment oranges. Combine all ingredients listed above and mix with the dressing. Top the salad with the caramelized onions at the end, and you have an awesome refreshing salad.


Kristin said...

Oh, I am so happy you're doing this!! I think I just found a new choc chip cookie recipe. They're baking right now, I'll let you know how they turn out!

My Story said...

Kristin...YOU need to start one! You have awesome recipes!

Renee Collins said...

Woo hoo! I'm excited for this, Shell! :)