Q: Universal Joint has grilled chicken on a salad of arugula with pecans, feta, mandarin oranges and cranberries with a sweet oregano dressing. The dressing is wonderful and really makes the salad. I 'd love the recipe. Thank you! — Pam Covington, Atlanta
A: Mark Brennan, owner of Universal Joint, sent us this scaled down version of the recipe served at Universal Joint’s two metro Atlanta locations – Lawrenceville and Oakhurst. The chicken salad is a combination of grilled chicken that’s been marinated with pineapple juice, garlic, soy sauce and black and red pepper and then arranged on a bed of arugula with mandarin oranges, dried cranberries, crumbled feta and walnuts.
Most recently the salad has been served with a lemon zest dressing, but the sweet oregano vinaigrette is back on the menu right now.
Universal Joint’s Sweet Oregano Vinaigrette
1/3 cup sherry vinegar
1/3 cup packed light brown sugar
1/3 cup spicy mustard
1/3 cup diced red onion
2 1/2 tablespoons minced garlic
1 tablespoon oregano, or to taste
1 tablespoon diced shallot
1 cup olive oil
Salt and pepper
In the jar of a blender, combine vinegar, brown sugar, mustard, onion, garlic, oregano and shallot. Turn blender on low. Gradually increase speed until ingredients are pureed, then slowly add olive oil. Season to taste. May be made ahead and refrigerated up to 4 days. Makes: 2 cups
Per 1-tablespoon serving: 72 calories (percent of calories from fat, 86), trace protein, 2 grams carbohydrates, trace fiber, 7 grams fat (1 gram saturated), no cholesterol, 32 milligrams sodium.
