Instructions: Sprinkle chicken with paprika and salt. In a large skillet, over medium-low heat, heat oil. Add chicken breasts; cook just until no longer pink in the center, turning often, about 5 minutes (high heat will cause the paprika to burn). Remove chicken to a plate; cool. Immediately pour Sherry Vinegar Dressing into skillet; stir to remove brown bits. Strain into a measuring cup; add enough water to measure 1/3 cup; reserve. To serve: cut each breast diagonally into 1 inch slices. Arrange greens on 4 dinner plates; top with orange segments and red onion rings. Fan one chicken breast on each salad. Drizzle with reserves sherry vinegar mixture. If desired, sprinkle with toasted almonds, raisins and mint leaves.

Yield: 4 servings

Sherry Vinegar Dressing: In a small bowl, combine 3 tablespoons each of Spanish olive oil and sherry vinegar, 1/4 teaspoon salt and 1/8-teaspoon ground black pepper.

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