Vegetable oil
2 chicken breasts, skin on and flattened with a mallet
Salt
2 tablespoons olive oil
2 tablespoons orange juice
1 tablespoon honey
1 teaspoon chili flakes
1tablespoon balsamic vinegar
Salt and freshly ground pepper to taste
2 to 3 cups red leaf lettuce, radicchio, or butter lettuce
1 orange, peeled, pith removed and sectioned
1 handful fresh mint leaves
½ cup fresh pomegranate seeds
Place a frying pan over medium heat and add a splash of oil. Add chicken breasts skin side down. Cover pan and cook for 5 to 7 minutes on skin side, then flip breasts over and cook for 2 to 3 minutes more, or until breasts are cooked through. Transfer chicken to a board and season with salt. Set aside to rest.
To make dressing, whisk together olive oil, orange juice, honey, chili flakes, balsamic vinegar, salt and pepper. Check seasonings, adding more if needed. Refrigerate dressing until ready to serve. Tear lettuce leaves into bite-size pieces. Toss lettuce and orange segments with dressing and arrange on a platter. Slice chicken breasts and arrange on top of lettuce. Add mint leaves and pomegranate to salad and serve.
Yield: 2 servings