The Chef: Andrea Silva
The Restaurant: Delirio Fresh Co. in Doral
The Dish: Delirio Salad

1 boneless chicken breast
1/2 Tbs. extra virgin olive oil
Kosher salt and pepper to taste
2 oz. honey vinaigrette
32 oz. baby spinach
2 oz. strawberries
1 oz. cranberries
2 oz. mandarin oranges
|1/5 oz. goat cheese
2 oz. walnuts

Honey Vinaigrette
2 oz. extra virgin olive oil
1 oz. distilled white vinegar
2 oz. honey

Method of Preparation:

– Sprinkle both sides of a boneless chicken breast with kosher salt and pepper to taste. Drizzle with olive oil and put in the oven at 350 degrees for 25-30 minutes.

– Next, make the vinaigrette. Pour the olive oil in a blender and turn it on. While it’s blending add distilled white vinegar, and then the honey. Blend well and set aside.

– To make the salad, in a bowl add fresh spinach, the honey vinaigrette, strawberries, mandarin oranges, cranberries and walnuts. Mix well.

– When it’s done, slice the chicken breast.

To Plate:
Put salad on the plate, garnish with sliced chicken and goat cheese. Top it off with a little more vinaigrette

Serving suggestion: Fresh juice

Serves: 1

Delirio Fresh Co.
2475 NW 95th Ave.
Doral, FL 33172
(305) 499-3304

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