CHICKEN SALAD WITH WARM APRICOT & RED ON
Source of Recipe
NET
List of Ingredients
CHICKEN SALAD WITH WARM APRICOT & RED ONION VINAIGRETTE
Serves: 6
� 1 Tbsp green peppercorns, drained
� 1/4 cup cider vinegar
� 4 ounces red onions, sliced
� 1 Tbsp extra virgin olive oil
� 5 ounces California dried apricots, sliced into slivers
� 1/2 cup chicken stock
� 1 Tbsp cornstarch
� 1 Tbsp cold water
� 1/4 tsp dried tarragon
� 1/4 tsp dried thyme
� 1/4 tsp salt
� 6 white boneless, skinless chicken breasts
� Salt as needed
� Pepper as needed
� 9 cups mixed seasonal greens
� 2 Tbsp black pepper or mixed peppercorns coarsely crushedRecipe
CHICKEN SALAD WITH WARM APRICOT & RED ONION VINAIGRETTE
Serves: 6
Soak green peppercorns in cider vinegar for 2 hours.
Saut� onions in oil until transparent; add apricot, green peppercorns, vinegar, and stock. Bring to a boil.
Mix cornstarch with cold water to form a slurry. Add to boiling vinaigrette while stirring.
Lower heat. Add tarragon, thyme and salt. Keep warm for later use.
Season chicken with salt and pepper. Place chicken smooth side down in a heavy bottom skillet.
Cook 4 to 6 minutes per side over medium-heat, or until desired doneness.
For each portion: Toss 1 1/2 cups seasonal greens with 2 1/2 ounces warm vinaigrette.
Slice chicken and arrange on top of greens. Sprinkle with crushed pepper. Serve immediately
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