Lunch: Winter Chicken Salad with Citrus and Celery

This riff on Chinese chicken salad calls for blood orange in place of mandarin orange.

This recipe includes superfoods such as:

Chicken Breast

Health benefits of Winter Chicken Salad with Citrus and Celery

Skinless chicken breast, often heralded for its lean nutritional profile, is undeniably a powerhouse when it comes to protein content. With an impressive 21 grams of protein packed into every 100 grams of the breast, it emerges as a preferred choice for those conscious about their protein intake. Delving deeper into the nutritional matrix of chicken, one can't overlook the copious amounts of vitamin B6 it houses. This particular vitamin plays an indispensable role in our body, especially when discussing Polycystic Ovary Syndrome (PCOS) management.

For individuals grappling with PCOS, the internal hormonal turbulence can be overwhelming, often leading to a spike in testosterone and androgen levels. This is where vitamin B6 comes into the spotlight. Acting as a balancer, vitamin B6 diligently works behind the scenes to keep these hormones in check, ensuring they don't surge beyond desirable levels. It is this equilibrium that becomes paramount for those earnestly looking to curtail the excessive flow of testosterone and androgen. In the broader spectrum of PCOS management, incorporating foods rich in vitamin B6, like chicken breast, can be a strategic move, providing both nutritional sustenance and hormonal balance.

Ingredients

7 tender celery ribs
2 clove unpeeled garlic
1/2 tsp. black peppercorns
3 blood oranges
salt
4 bone-in chicken breast halves
3 tbsp. red wine vinegar
1/2 c. extra-virgin olive oil
Freshly ground pepper
2 c. shaved Grana Padano cheese
.67 c. chopped marcona almonds

Instructions

In a large saucepan, combine the whole celery rib, garlic, and peppercorns with 6 cups of water. Using a peeler, remove the zest from 2 of the oranges and add the zest to the pot. Season lightly with salt and bring to a boil. Add the chicken and simmer over low heat for 16 minutes. Remove from the heat and let the chicken stand for exactly 30 minutes. Remove the chicken and pull the meat from the bones, discarding the skin. Shred the chicken and let cool. Reserve the broth for another use.
Meanwhile, using a sharp knife, peel the oranges, removing all of the bitter white pith. Working over a strainer set over a large bowl, cut in between the membranes to release the sections. Squeeze the juice from the membranes into the bowl. Whisk in the vinegar and oil and season with salt and pepper.
Add the chicken, sliced celery, orange sections, and cheese to the bowl, and toss well. Mound the salad on a platter, sprinkle with the almonds, and serve.