Salad with Mandarin Oranges, Chicken, and Grilled Red Pepper

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Salad with Mandarin Oranges, Chicken, and Grilled Red Pepper


  • 2 leaves of romaine lettuce
  • 2 Calabria IGP Clementines
  • 1 red bell pepper
  • Pine nuts (to taste)
  • 2 slices of thinly sliced chicken breast

For the dressing:

  • 1 egg
  • 1 garlic clove
  • 5 anchovy fillets in oil
  • 30g grated Parmesan cheese
  • 1 teaspoon Dijon mustard
  • 2 tablespoons lemon juice
  • 180ml extra virgin olive oil
  • Black pepper (to taste)


  1. Place garlic, egg, Dijon mustard, anchovies, and Parmesan cheese in a blender. Slowly add extra virgin olive oil while blending until the mixture emulsifies. Add lemon juice and black pepper. Once you reach the desired consistency, let it rest in the refrigerator.
  2. Wash the red pepper and place it on a baking sheet. Cook it in a preheated oven at 180°C (356°F) for about 35 minutes, turning it occasionally. The pepper is cooked when the skin is wrinkled. Once done, transfer it to a cutting board, remove the skin and seeds, then cut it into thin strips and let it cool.
  3. Cut the chicken breast into strips and coat them with flour. Heat olive oil with a garlic clove in a pan, then add the chicken strips, season with salt and pepper, and sauté over high heat until golden brown.
  4. Cut some lettuce leaves into pieces and add the chicken, grilled peppers, dressing, a handful of pine nuts, and some segments of Calabria IGP Clementines.


Enjoy your delicious salad!

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