A healthy summer salad, perfect for cottage weekends or a light lunch.
6-8 boneless skinless chicken breasts*
About 1/3 cup bottled tomato-oregano or tomato-basil salad dressing
About 3 tbsp ketjap manis**
About 1 tbsp olive oil
About 2 tsp finely chopped garlic
About 2 tsp chili powder
Salt and pepper
1 medium onion
3 or 4 oranges
8-10 cups salad greens
Additional tomato-oregano or tomato-basil salad dressing for salad, to taste
Additional olive oil for salad, to taste
* Drumsticks are also good in this recipe. Before marinating, cut two slashes in the meatiest part of each drumstick to allow marinade to penetrate.
** An Indonesian soy sauce. If not available, substitute 3 tbsp soy sauce and 1 tbsp runny honey.
Step 1: To marinate the chicken, mix the 1/3 cup salad dressing, ketjap manis (or soy sauce and honey), 1 tbsp olive oil, garlic, chili powder, salt and pepper in a large baking dish. Add the chicken and turn to coat. Marinate for a minimum of 15 minutes. If making ahead, the marinated chicken can be kept chilled for up to a day. Discard the marinade after use.
Step 2: This works best if one person barbecues the chicken, while the other assembles the rest of the salad. To prepare the salad, slice the onion into thin slices and cook slowly with a drizzle of olive oil in a frying pan until softened and caramelized. Allow at least 20 minutes for this.
Step 3: Meanwhile, put the washed and chopped salad greens onto a large platter. Next, peel and segment oranges with a knife. To make juicy-looking segments, cut off top and bottom of orange, then slice off peel and outer membranes in long strips. Finally, use knife to separate segments. Squeeze the juice from the leftover membranes over the salad greens. Discard the peel and juiced membranes. Arrange the orange segments and the caramelized onion on the salad greens. Drizzle additional salad dressing and olive oil on salad. Slice the barbecued chicken and lay on top.