Citrus Chicken Salad
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Chapters:
0:00 Intro
0:30 Making the chicken
2:26 Making the dressing
7:05 Segmenting the citrus
9:04 Putting together the salad
13:04 Tasting the salad
INGREDIENTS
For the chicken:
- 1 lb boneless, skinless chicken breast
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tbsp Dijon mustard
- 1 tbsp fresh orange juice
- 1 tbsp olive oil
For the dressing:
- 1 avocado
- 1/3 cup roasted or raw cashews
- 1/2 cup fresh orange juice
- 2 tsp Dijon mustard
- 2 cloves garlic
- 2 scallions
- 2 tbsp roughly chopped dill
- 1/2 cup loose basil leaves
- 2 tbsp rice vinegar
- 1/3 cup olive oil
- 3/4 tsp salt
- 1 tsp pepper
For the salad:
- 1 large head romaine lettuce
- 3 oranges, peeled and segmented
- 1 grapefruit, peeled and segmented
- 1/3 cup roasted cashews
- 1 avocado, sliced
- 2 oz goat cheese, crumbled
INSTRUCTIONS
For the chicken:
- Preheat oven to 375°F.
- Sprinkle chicken breast with salt and pepper. Squeeze fresh orange juice on top and brush with Dijon mustard. Heat the olive oil in a skillet over medium-high heat. Once hot, add the chicken breast. Sear until golden brown, 3-4 minutes per side. Once seared on both sides, place in the preheated oven and roast until the chicken registers 160°F. Remove from the oven and set aside to cool.
For the dressing:
- In a large measuring glass or blender container, combine the avocado, cashews, orange juice, Dijon mustard, garlic cloves, scallion, dill, basil, rice vinegar, olive oil, salt, and pepper. Blend until smooth and creamy. If too thick, add 1 tbsp water until desired consistency. Dressing can be made one day in advance and kept in an airtight container in the refrigerator. The dressing will oxidize and darken with the avocado.
For the salad:
- Remove large ribs from the lettuce and chop. Place chopped lettuce on a large platter and dress with the desired amount of dressing. Top with the sliced chicken, segmented oranges and grapefruit, sliced avocado, cashews, and goat cheese. Serve immediately.
#citrus #salad #winter #recipe
Ina Garten's Ultimate Cheese Platter | Barefoot Contessa | Food Network
Ina arranges the ultimate cheese platter featuring a nutty Brie, a pungent blue cheese and creamy goat cheese!
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Ultimate Cheese Platter
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 10 min
Active: 10 min
Yield: 16 servings
Ingredients
Fresh fig, lemon, or Galax leaves (see Cook's Note)
1 large bunch seedless green grapes
1 (12-ounce) wedge truffled pecorino
1 (1-pound) wedge Stilton blue cheese
1 (12-ounce) piece Brie
1 (8-ounce) piece herbed goat cheese, such as Fleur Verte
Fresh strawberries
Dried apricots
Fig jam
Crackers
1 dried fig ball, halved (optional)
Directions
Arrange the fig leaves in a single layer on a 16- to 18-inch diameter round board or platter.
Place the grapes in the center of the board. Arrange the cheeses on the board around the grapes, cut sides facing out.
Nestle the strawberries between two of the cheeses to create a block of color. Nestle the apricots between two of the cheeses, also creating a block of color. Transfer the fig jam to a bowl and place it on the board. Arrange the crackers on the board around the cheeses. If using, place the fig ball on the board, cut sides up.
Cook’s Note
You can order lemon and Galax leaves from your florist.
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Ina Garten's Ultimate Cheese Platter | Barefoot Contessa | Food Network
How To Make Southern Style Chicken Salad | Chicken Salad Recipe | Budget Friendly Easy Recipe
How To Make Southern Style Chicken Salad | Chicken Salad Recipe | Budget Friendly Easy Recipe. Great on a bed of lettuce, as a sandwich, with crackers or chicken dip,
Thanks for watching everyone. Let me know if you have tried this recipe, then let me know how it turned out (see recipe below).
Southern Style Chicken Salad
Ingredients I used:
1 ½ lb boneless skinless cooked chicken breasts, or (2) 12 oz cans of chicken breast
3 boiled eggs, chopped
2/3 cup mayonnaise
2 teaspoons yellow mustard
¼ cup diced red onion
½ cup diced celery
2 tablespoon sweet pickle relish
¼ teaspoon ground black pepper
½ teaspoon garlic powder
Preparation: Double or triple this recipe, if needed.
In a bowl add mayonnaise, mustard, pepper and garlic powder, mix well. Add chopped boiled eggs, chopped red onions, chopped celery, sweet pickle relish and chicken into a bowl. Pour mayonnaise mixture on top and mix together until fully combined.
Refrigerate 3 to 4 hours for best results. Serve chilled on lettuce, bread or eat with crackers. Makes about 4 servings.
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Cooking With Sandra Fay
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Hoschton, GA 30548
If you would like for me to try your favorite recipe email: CookingWithSandraFay@gmail.com
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