Tuesday, February 1, 2011

Luke's Chicken Apple Vinaigrette Salad

My hubby came up with this perfectly paired chicken, apple and vinaigrette salad! For the best bite, serve with the chicken still warm from the pan. This salad is a frequent one in our house, as it's also great with leftover chicken. You can save the extra dressing in the fridge for a few days (or weeks) as well (just warm it up a little, and shake to re-use).

Luke's Chicken Apple Vinaigrette Salad
2-4 chicken breasts
2-4 tbsp olive oil
onion powder
garlic powder
salt & pepper
1 container of gorgonzola cheese
1/4 - 1/2 cup honey roasted pecans
2 apples, chopped into bite size pieces
1 bag romaine lettuce

Champagne Vinaigrette Dressing:
2 1/2 teaspoons Dijon mustard (seeded is best)
1/4 cup champagne vinegar
2 teaspoons honey
1 cup extra-virgin olive oil
1 large shallot, finely chopped
1 bag of romaine lettuce

1. Season chicken breasts with salt, pepper, garlic powder and onion powder. Heat up appropriate amount of olive oil (according to how much chicken you are using), on medium-high heat until just smoking. Put seasoned chicken breasts into hot pan and sear. Turn down heat to medium after you sear one side. Cook for about 5 minutes, or until chicken is cooked halfway through. Turn up the heat and flip chicken to get a nice sear on the other side. Once that side is seared, turn down heat and cook for another 5-7 minutes until chicken is done. Take chicken off and tent with foil.
2. In a bowl, whisk together mustard, vinegar, honey and 1 1/2 tbsp water. Whisking constantly, slowly add the oil. Add the shallot and set aside.
3. Combine romaine lettuce and parsley, and add preferred amount of cheese, pecans and apples.
4. Slice warm chicken and layer onto of the salad. Top with dressing and serve!

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