| Warm Chicken & Asparagus Salad
Dressing
1/2 cup of fresh orange juice
1/2 cup of Balsamic vinegar
1 tablespoon of Kimberley Chardonnay Vinegar
1 1/2 tablespoons of Dijon Mustard
3 Cloves garlic, minced
1/2 tablespoon of minced rosemary
1 teaspoon of Minced thyme
1/2 cup of Olive oil
Salt/fresh ground pepper
Chicken Marinade
3 Cloves garlic
1/4 cup of Olive oil
1/2 tablespoon of minced rosemary
1/4 tablespoon of minced thyme
2 tablespoons of Fresh lemon juice
Salt/fresh ground pepper |
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Salad
1 pound of Asparagus
1 1/2 tablespoons of butter
1/2 pound of mixed baby greens
1/2 pound of Tomatoes (Cherry; Roma)
2 large Fresh Portabella mushrooms
2 medium Zucchini, cut in slices
1 medium Yellow squash; cut in slices
2 large Shallots; minced
Dressing: Combine in a bowl and whisk together. Makes about 1-1/2 cups. Chicken Marinade: Combine above ingredients. Add 4 chicken breasts and toss to coat evenly. Cover and refrigerate for 4-6 hours. Salad: Trim tough ends from Asparagus and cut into thirds. Steam, in batches, until tender, about 3-4 minutes. Refresh in cold water, drain and set aside. Cut tomatoes in halves or wedges. Wash and dry greens. Fry shallots in 1-1/2 Tbls butter until golden brown and crisp, being careful not to scorch. Drain on paper towels and reserve. Brush zucchini, yellow squash, and Portobello with olive oil preferably an infused oil such as Rosemary. Grill vegetables and chicken. When finished, slice cooked chicken and mushrooms into strips. Keep in a warm oven. Combine asparagus, greens, tomatoes in a large bowl and toss with half of the dressing. Place on serving platters and top with grilled chicken and vegetables and reserved shallot crispies. Serve with remaining dressing on side.
Posted to recipelu-digest Volume 01 Number 426 by eyesopen@ix.netcom.com (linda) on Dec 31, 1997
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