GRILLED CHICKEN SALADS WITH HOMEMADE STRAWBERRY POPPYSEED VINAIGRETTE
GRILLED CHICKEN SALADS WITH HOMEMADE STRAWBERRY POPPYSEED VINAIGRETTE
and homemade parmesan croutons
{makes 4 main course salads}
4 chicken breasts, marinated
-for the dressing-
1 cup fresh strawberries, hulled and halved
5 Tablespoons champagne vinegar
½ teaspoon salt
½ teaspoon white pepper
3 teaspoonssugar
⅓ cup extra virgin or light tasting olive oil
1 Tablespoon poppy seeds
-for the croutons-
1 loaf hearty sourdough bread or baguette, cubed
½ cup olive oil
1 teaspoon salt
1 teaspoon pepper
1 teaspoon dried oregano
1 teaspoon garlic powder
2 teaspoons grated parmesan cheese
-for the salads-
6 slices bacon, cooked and crisped
1 red onion, thinly sliced
1 recipe for sugared pecans or use storebought
Crumbled feta or goat cheese to taste
2 cups fresh strawberries, halved
Lettuce blend like Spring Mix
Marinate chicken breasts in italian dressing or use your favorite marinade. Season with salt, pepper, and additional seasonings. Grill for 4-5 minutes on each side until internal temperature reaches 165F. Cover with foil and set aside.
In a blender, combine 1 cup hulled/halved strawberries, champagne vinegar, salt, pepper, and sugar. Blend for a few seconds on medium. Turn off blender, pour in the olive oil, and blend on low until the dressing comes together in a pretty puree. Pour into a bowl and stir in poppyseeds. You will want to stir dressing again before serving.
Set the oven to 350F. In a large bowl, stir together olive oil and seasonings til combined. Add the cubed bread and stir to coat well. Add more seasoning and drizzles of olive oil in accordance with how much bread you have used. Spread out on a rimmed baking sheet, and toast for 15- 20 minutes or until lightly browned and crisp. You may shake the pan or use a utensil to turn over the cubes halfway through. Allow to cool before storing them in an airtight container.
To build salads, fill a plate with spring mix, bacon, sliced red onions, sugared pecans, crumbled creamy cheese, fresh strawberries, and a drizzle of dressing. Top with croutons. Slice each chicken breast into thin slices and top each salad with one, sliced breast. Serve!
Homemade Chicken Stock (& Salad w/Raspberry Vinaigrette)
From the Land to the Table... A local Pinole show we put out in 2007. This episode: How to make homemade chicken stock. AND, how to make raspberry vinaigrette. (After using seeded raspberry pulp for a dessert, pour vinegar over the seeds. Let soak a week or two, for delicious raspberry vinegar.)
Sandra Lee - Grilled Raspberry Chicken
Originally aired as part of the Spring Picnic episode on the Food Network, April 7th, 2007.
Ingredients:
6 boneless, skinless chicken breasts
1/2 cup frozen raspberries, thawed (recommended: Dole)
1 cup raspberry vinaigrette (recommended: Annie's)
1/4 cup raspberry vodka, optional
1/4 cup finely chopped fresh mint leaves
Fresh mint sprigs, for garnish
Fresh raspberries, for garnish
Directions:
Rinse and pat dry chicken breasts with paper towels. Place in large zip-top bag. Add raspberries, vinaigrette, vodka, if using, and chopped mint. Squeeze air out and seal bag. Gently massage the bag to mash raspberries. Marinate in the refrigerator for 1 to 4 hours.
Preheat grill to medium-high and oil the grates.
Place the chicken breasts on the grill and cook for 4 to 6 minutes per side. Remove from grill and place on serving platter. Garnish with fresh mint sprigs and fresh raspberries.
Chicken breasts with fig and raspberries
Loaded with flavor and easy to make! Kathleen Delaney, Personal Chef from MyGreatGrapes.com, showed us how to make a delicious chicken dish.
【Tasty Kitchen】Summer Entrees with Fruits -- Fried Chicken Breast with Raspberry Juice
【Tasty Kitchen -- Summer Entrees with Fruits】Fried Chicken Breast with Raspberry Juice by Master Chef James Leung
Black pepper powder 1/2 teaspoon
Italian vanilla 1 teaspoon
Season chicken breast evenly
Dip chicken in flour
Fry each side for about 3min
Saute with dried shallot
For the Raspberry juice:
Raspberry vinegar 2 tablespoons
Chicken stock 1cup
Raspberry sauce 2 tablespoons
Salt 1/4 teaspoon
Freshly ground black pepper 1/4 teaspoon
Italian vanilla few drops
Corn flour 1 teaspoon
Boiling water
Butter 1 ounce（last fall）
#bestfoodtoday #SummerEntrees #FriedChickenBreast
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