Later this morning, I’ll be chatting with the morning host of Charlotte’s Lite 102.9. (Any Charlotte readers out there??) Lite 102.9 has recently begun featuring my blog on their website, which I think is super cool. And they have the great idea to put together a series of short audio clips about cooking, family, and this blog to air for their online streaming content listeners. I think that’s even cooler. I’m just hoping I don’t get stage fright…or phone fright, I suppose.
My husband says that I ought to practice my non-regional dialect and annunciation ala Will Ferrell Anchorman style. Unique New York. Unique New York. You know you need unique New York. The Human Torch was denied a bank loan. My husband believes that my accent may be a bit too Long Guyland-y for southern listeners. Of course, he’s just poking fun at me, but we do have some definite differences in agreement over how certain words should be pronounced.
In our 16 years together, some of our biggest arguments have revolved around how to pronounce the names Erin or Aaron and Carrie or Kerry. We’ve nearly come to blows over the proper way to say crayon (It’s definitely not ‘cran’). And don’t even get me started on orange. I can acknowledge that there’s an ‘or’ in the beginning of the word, so it could be pronounced like oar-inj, but that’s just not how I say it. And well…I’m just going to go eat my R-enges now.
However you say it, sweet oranges make me think of summer. And it doesn’t get much more summery than this light spinach salad, topped with a tender grilled chicken breast, sweet mandarin oranges and fresh strawberries, dressed in a vibrant orange and poppy seed vinaigrette. It’s bright, fresh, and perfect if you’re watching your waistline for summer!
Grilled Chicken, Strawberry, and Spinach Salad in an Orange Poppy Vinaigrette
- Juice and zest from 1 navel orange (about 1/3 cup)
- 2 tablespoons red wine vinegar
- 1/4 cup olive oil
- 1 tablespoon honey
- 1 1/2 tablespoon poppy seeds
- Crushed red pepper, to taste
- Pinch of salt
- 4 grilled chicken breasts (seasoned with salt and pepper), sliced
- 8 cups fresh baby spinach leaves (approximately)
- 8-10 strawberries, sliced
- 1 cup mandarin orange segments
- 1 red onion, very thinly sliced
To prepare the vinaigrette: Combine the orange juice, zest, vinegar, olive oil, honey and poppy seeds until well blended. Season with salt and crushed red pepper, to taste.
To assemble the salad: Toss the spinach leaves in some of the dressing. (Do not overdress.) Arrange a pile of the dressed spinach leaves on each plate. Top with the grilled chicken, red onions, strawberries, and oranges. Drizzle a little extra dressing over the chicken.
Makes 4 meal-sized salads