Recipes
Grilled Tuscan Chicken Salad
As Seen on WCBI's Live @ Five!
Ingredients:
1 quart chopped iceberg lettuce
2 cups spring mix
2 oz red wine viniagrette (see recipe below)
1 cup roasted vegetables (see recipe below)
1 grilled and sliced boneless,skinless chicken breast
1/2 cup sliced salami
3 grape tomatoes
2 oz provolone cheese(slivered)
dash chives
Procedure:
1. Place all ingredients in mixing bowl except for the grape tomatoes and chives.
2. Toss to mix thoroughly.
3. Mound in center of your favorite plate.
4. Garnish with grape tomatoes in the 4, 8, and 12 o'clock positions.
5. Top with chives.
For the Red wine Viniagrette:
Ingredients:
3/4 cup red wine vinegar
2 tbsp honey
2 tbsp grey poupon dijon mustard
1/2 tsp salt
1/2 tsp black pepper
juice from 1 lemon
1 1/4 cup virgin olive oil
procedure:
1. Blend all ingredients, except olive oil, in mixing bowl.
2. Slowly drizzle olive oil into bowl, constantly whipping with a wire whisk to emulsify the ingredients.
For the Roasted Vegetables:
Ingredients:
3 stalks of asparagus
1/2 red bell pepper
2 oz mushrooms.
1 tbsp oil
dash salt and pepper
Procedure:
1. Cut the ends of the asparagus off, abouit 1/2 inch up, to remove the dry ends. Slice the rest into 1/2 pieces and place in mixing bowl.
2. Cut the red bell pepper into 1/2 inch by 1/2 inch pieces and place into bowl.
3. Slice the mushrooms in half and place in bowl.
4. Toss with olive oil, salt, and pepper.
5. Place on cookie sheet and roast in preheated 350 degree oven for 15 minutes.
Tips:
When you are grilling your favorite foods this spring, place a few extra chicken breats on the grill and reserve for this quick dish. Red wine viniagrette is best when prepared the day before. You may change this recipe by placing your favorite garden vegetables into this salad. The combinations are endless!!!
ENJOY!!!!
