Recipes

Go Back

Chicken Dinner Salad

Thursday, February 11, 2016

Courtesy:  Linda Stoneking


Ingredients
6 medium beets
4 (6-ounce) skinless, boneless chicken breast halves
1/2 cup plain 2% Greek-style yogurt
1/4 cup Sriracha (hot chile sause, such as Huy Fong)
3 tablespoons olive oil, divided
1 teaspoon freshly ground black pepper, divided
1/2 teaspoon kosher salt, divided
1/4 cup white wine vinegar
1 tablespoon honey
1 shallot, minced
6 ears shucked corn
6 cups packed fresh spinach
4 ounces goat cheese, cut into 6 slices
6 tablespoons chopped toasted pecans


Directions
Leave root and 1-inch stem on beets; scrub with a brush.  Place beets in a saucepan and cover with water. Bring to a boil.  Reduce heat and simmer 1 hour or until tender.  Drain and cool beets slightly.  Trim off beet roots and stems, rub off skins, and chop.

While beets cook, place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a small heavy skillet.  Combine yogurt and Sriracha in a heavy-duty zip-top plastic bag.  Add chicken to bag and seal.  Marinate in refrigerator 30 minutes, turning occasionally.  Remove chicken from bag; discard marinade.

Preheat grill to medium-high heat.

Combine 2 tablespoons oil, 1/2 teaspoon pepper, 1/4 teaspoon salt, and next 3 ingredients (through shallot) in a small bowl; stir with a whisk.

Place chicken on grill rack; grill 6 minutes on each side or until done. Cut chicken into 1-inch strips.

Brush remaining 1 tablespoon oil over corn; sprinkle with remaining 1/2 teaspoon pepper and 1/4 teaspoon salt. Grill 10 minutes or until lightly charred, turning corn occasionally.  Cool.  Cut kernels from ears of corn.

Place 1 cup spinach on each of 6 plates; top each serving with 3 ounces chicken, 1/3 cup beets, 1/3 cup corn, 1 cheese slice, and 1 tablespoon pecans.  Drizzle 1 tablespoon dressing over each salad.

Go Back


Go Back


Tags

buttermilk crepes bell pepper sweet jam chocolate Kale Salad parmesan sour cream pancake yellow onion gorgonzola coeur plum dijon gratin Side carrot tops crisp melon asparagus pears strata mustard greens pork chop knots cheese Recipes stuffing couscous biscuits cornmeal lemon grass tenderloin curry rouille kirsch almonds carrots jack celery hearts maple syrup ramps pesto sweet potato chimmichurri creme nectarine peach dilly chicken dinner salad almond milk chorizo olives celebration chili oats habanero tomato corn pie barley Apple kohlrabi kalamata fennel seeds beef vegetarian walnuts coeur a la creme berry chicken muffins sunchokes collins bean Poblano Chili sour Vegan tortillas green pepper wrap radish gazpacho bruschetta vanilla wafers chipotle bosc heavy whipping cream cockaigne bread pudding beet cake compote wasabi parmigiano pie cointreau bulgar wheat bayeldi plums tart rhubarb radishes snow peas watercress chili peppers Shitake Mushrooms carrot top hickory Spinach leeks flank Beans paste anise fondue sandwich pumpkin shallots coconut milk gouda currants sherry reggiano celeriac Swiss Chard kluski pasta cream cheese tostadas baby bok choy onion brown sugar prosciutto turnip cucumber thai yogurt swiss peas slaw tomatoe cauliflower blueberry bok choy bulgar Chevre spelt pepper polenta egg noodles Squash blue cheese artichoke vegetable spiced winter squash Soup baguette cream gruyere caesar tuscan mushroom Eggplant vinaigrette turnips syrup mint pudding hazelnuts Tomatoes honey imam latkes walnut oil plum tomatoes lettuce remoulade bloody mary cilantro anchovy autumn sandwiches arugula strawberry meatballs shelling buckwheat spring fritter wheat flour beer beet greens Jerusalem artichoke casserole conserve tomato strawberries Red Onion fritters beets Drinks sausage sesame coriander tomato juice green beans fennel bulb shiitake verde chimichurri gin frittata bacon Corn Potato egg basil garlic Rice wine vinegar scapes Bread carrot fronds fennel steak roasted pecans Spread zucchini peppers Farmers' Market cranberry chiles white beans feta maple mushrooms pecan onions fraiche absinthe Cider Dressing pineapple pine nuts chives eggs sauce apples celery root shitake daisy poblano shrunken heads potatoes dill Tomatillos Cranberry Beans Leek capers jack cheese Salsa pickled cantaloupe flank steak Butternut pork Greens scallions butter goat Cheese okra bbq panzanella chilies