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Warm Chicken Salad With Apple, Hazelnuts and Oregon Blue Cheese

Source of Recipe

Oregon Chef Cory Schreiber


List of Ingredients

4 tablespoons olive oil, divided
2 tablespoons balsamic vinegar
2 shallots, minced
2 teaspoons water
1 tablespoon undiluted orange juice concentrate
1 1/2 teaspoons salt, divided
1 1/4 teaspoons freshly ground black pepper, divided
4 medium-small boneless, skinless chicken breasts, or 8 chicken thighs
10 cups (10 ounces) mixed baby greens
1 unpeeled pippin apple, cored and thinly sliced
1/4 cup golden raisins
1/4 cup hazelnuts, toasted, skinned and coarsely chopped
4 ounces Oregon blue cheese or other blue cheese, crumbled


Recipe

In a small bowl, whisk together 3 tablespoons of the oil with vinegar, shallots, water, orange juice concentrate, 1/2 teaspoon of the salt, 1/4 teaspoon of the pepper; set aside. Preheat broiler, adjusting rack 4 inches from heat source. In a large skillet, heat remaining 1 tablespoon oil over medium-high heat. Season quail or chicken with remaining teaspoon of salt and remaining teaspoon of pepper and brown evenly on all sides in skillet. Transfer to a broiler pan and broil 5 to 10 minutes, or until juices run clear when meat is pierced with a knife; set aside and keep warm. Combine greens, apples, raisins, hazelnuts and blue cheese in a large salad bowl. Add dressing and toss. Divide among 4 salad plates, top with warm quail or chicken and serve.

Makes 4 appetizer servings