2 - 8 oz chicken breasts
2 tsp - Cajun spice
pinch - sea salt
2 tsp - olive oil
5 tbsp - Meyer lemon juice
1 tbsp - honey
4 tbsp - olive oil
¼ tsp - garlic, finely chopped
pinch - chili flakes
3 cups - kale, blanched and cut
1 cup - oranges, peeled and sliced
1 cup - blood oranges, peeled and sliced
1 cup - Mandarin orange wedges
½ cup - grapefruit, peeled and sliced
½ cup - cucumber slices
1 cup - cherry tomatoes, halved
1 cup - red and green peppers, julienne
¼ cup - red onion, thinly sliced
¼ cup - radishes, thinly sliced
1 tbsp - green onions, sliced
1 tbsp - basil chiffonade
Preheat the oven to 350F.
Season the chicken with Cajun spice and salt. Drizzle with oil and sear in a hot pan for two minutes on each side. Transfer the chicken into the oven and roast for 15 to 20 minutes until the internal temperature of the chicken is 165F.
To make the vinaigrette, whisk Meyer lemon and honey in a small bowl until the honey dissolves. Add the oil, garlic and chili flakes and whisk until emulsified. Season to taste with sea salt.
Toss the kale with half of the vinaigrette and plate. Top with the citrus and vegetables decoratively. Cut the chicken into thin strips and place on top of the salad. Drizzle the rest of the vinaigrette over the salad, sprinkle the green onions and basil on top and serve.