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
¼ of a Jalapeño, minced
1/2c Extra Virgin Olive Oil
1/4c Vegetable Oil (mix the two oils together)
Roasted Chicken (OR both breasts from a market roasted chicken)
2-3 Skinless Chicken Breasts
Vegetable Oil (Or Non-Extra Virgin Olive Oil)
2 Baked Potatoes, cooled, peeled and cut into a “crouton” size dice
Garlic Powder, Salt& Pepper
Mixed Field Greens Salad
Mixed Field Greens for 4
10 Grape Tomatoes, quartered
1 small shallot, thinly sliced
Preheat oven to 350*. Bake the potatoes until soft through the center. Rub the chicken breasts with oil and Garlic powder. Sprinkle with Paprika. Fold the thinner end of the chicken under so the chicken breast has the same thickness. Roast in the oven for 18 minutes or until cooked through. Let the chicken cool slightly. Keep warm and slice the breasts into four portions just before serving. After slicing, sprinkle the slices with salt and 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!!