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    CHICKEN SALAD WITH WARM APRICOT & RED ON


    Source of Recipe


    NET

    List of Ingredients




    CHICKEN SALAD WITH WARM APRICOT & RED ONION VINAIGRETTE
    Serves: 6
    • 1 Tbsp green peppercorns, drained
    • 1/4 cup cider vinegar
    • 4 ounces red onions, sliced
    • 1 Tbsp extra virgin olive oil
    • 5 ounces California dried apricots, sliced into slivers
    • 1/2 cup chicken stock
    • 1 Tbsp cornstarch
    • 1 Tbsp cold water
    • 1/4 tsp dried tarragon
    • 1/4 tsp dried thyme
    • 1/4 tsp salt
    • 6 white boneless, skinless chicken breasts
    • Salt as needed
    • Pepper as needed
    • 9 cups mixed seasonal greens
    • 2 Tbsp black pepper or mixed peppercorns coarsely crushed

    Recipe



    CHICKEN SALAD WITH WARM APRICOT & RED ONION VINAIGRETTE
    Serves: 6
    Soak green peppercorns in cider vinegar for 2 hours.

    Sauté onions in oil until transparent; add apricot, green peppercorns, vinegar, and stock. Bring to a boil.

    Mix cornstarch with cold water to form a slurry. Add to boiling vinaigrette while stirring.

    Lower heat. Add tarragon, thyme and salt. Keep warm for later use.

    Season chicken with salt and pepper. Place chicken smooth side down in a heavy bottom skillet.

    Cook 4 to 6 minutes per side over medium-heat, or until desired doneness.

    For each portion: Toss 1 1/2 cups seasonal greens with 2 1/2 ounces warm vinaigrette.

    Slice chicken and arrange on top of greens. Sprinkle with crushed pepper. Serve immediately
 

 

 

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