Antlers at Vail, Condominiums and Conference Center

Hi Everyone!  This recipe came about on a snowy day, (just like today) and by me not wanting to leave to go to the market (just like today); only using ingredients I had in the kitchen.  I wanted something quick, light and satisfying.  For some reason, the sharpness of mustard was tasting delicious to me…The night before, I had made the Dijon Chicken recipe I posted a few weeks ago.  For anyone who is wondering, our dinner was the Paillard of Chicken with a Dijon Sauce; Sauté of Spinach with Grape Tomatoes and Jalapeños; and Loaded Twice Baked Potatoes…This salad was made with left over Chicken, Jalapeño, Grape Tomatoes and Baked Potato.  If you are making this recipe without these left over ingredients, poke some holes in the potatoes and throw them into the oven on some foil 40 minutes before roasting the chicken.  Using a Roasted Chicken from the market would make this salad even easier!  I would enjoy this salad with some warm bread and a buttery Chardonnay…Divine lunch or dinner!!

Chef Angelee Aurillo

Roasted Chicken, Grape Tomatoes, Salad tossed in a Dijon, Lime, Jalapeño and Honey Vinaigrette (Serves 4)

Dijon, Lime, Jalapeño, Honey Vinaigrette

2T Dijon Mustard

1/4c Lime Juice

2t Honey

¼ of a Jalapeño, minced

1/2c Extra Virgin Olive Oil

1/4c Vegetable Oil (mix the two oils together)

Salt

Roasted Chicken (OR both breasts from a market roasted chicken)

2-3 Skinless Chicken Breasts

Vegetable Oil (Or Non-Extra Virgin Olive Oil)

Garlic Powder

Paprika

Potato “Croutons”

2 Baked Potatoes, cooled, peeled and cut into a “crouton” size dice

Vegetable Oil

Garlic Powder, Salt& Pepper

Mixed Field Greens Salad

Mixed Field Greens for 4

10 Grape Tomatoes, quartered

1 small shallot, thinly sliced

Salt& Pepper

While the chicken is roasting:

Make the croutons: Dice the cooked potato into “crouton” size cubes.  In a bowl, add the oil, garlic powder, salt and pepper.  Add the cooked potato cubes and toss well to coat.  In a sauté pan, cook the potatoes over medium heat until browned on all sides.  Keep warm until ready to serve. 

Make the vinaigrette: In the bowl, in which you will be tossing the salad, whisk together the first four ingredients.  (I like to put a damp cloth or damp paper towel under the bowl to keep it from moving while whisking.)  In a slow stream begin adding the oil while vigorously whisking until you have a nice emulsification.  Add salt and put aside, reserving a bit to drizzle over the chicken.  Or sometimes, what I like to do is use a jar with a tight fitting lid with all of the vinaigrette ingredients inside.  Vigorously shake and serve…Super easy.

 In the bowl with the vinaigrette, add the tomatoes, shallots, the mixed field greens and half of the potato “croutons”.  Gently toss together.  Divide the salad onto 4 plates.  Sprinkle the remaining “croutons” and fan  the chicken at 6:00 (as if you were looking at a clock), sprinkle with a bit of salt and freshly cracked pepper (if you so desire), drizzle the reserved dressing across the chicken and serve…Try to have some of the tomatoes visible on the salad; it adds great color.  Enjoy!!

This entry was posted on Tuesday, April 6th, 2010 at 2:07 pm and is filed under Vail Caterers and Chefs, Vail Chefs, Vail Summer, Vail Weddings. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.