Caribbean Chicken and Citrus Salad

Recipe by National Chicken Council

Ingredients

1 1/2pounds chicken tenderloins; 3/4cup bottled Caribbean jerk marinade
Salad:: 1pound salad spring mix (about 8 cups); 1/2cup mint leaves, torn; 2-- nectarines, sliced; 2-- pink grapefruit, peel and pith removed, segmented; 2-- navel oranges, peel and pith removed, segmented; 1-- mango, sliced; 1/2cup red onion, diced very finely
Dressing:: 2teaspoons ginger; 2tablespoons tarragon; 1/3cup rice vinegar; 2teaspoons Dijon mustard; 2tablespoons orange juice; 1/4teaspoon hot sauce; 1-- lemon, zested; 1/2teaspoon salt; 1/8cup extra virgin olive oil; 1/4cup canola oil

In shallow dish or container, place chicken and cover with jerk marinade. Cover and marinate in refrigerator for one hour, or up to overnight.
Make dressing by combining ginger, tarragon, rice vinegar, mustard, orange juice, hot sauce, lemon zest and salt in bowl of food processor or in blender. Blend, slowly adding oils until dressing is emulsified.
Drain chicken and discard marinade. In a large, non-stick skillet over medium-high heat, place chicken and cook, turning, until golden brown and done throughout, about 8 – 10 minutes.
Remove chicken from heat and cool slightly.
In large bowl, combine greens, mint, nectarines, grapefruit, oranges, mango and onion. Add half of dressing and toss to combine. Add cooled chicken; toss salad again. Divide salad between four plates to serve. Pass extra dressing on the side, if desired.

From the Art Institute of Pittsburgh, Pa.