Chicken salad

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by Chef Aaron Chamberlin, St. Francis Restaurant

azfamily.com

Posted on May 4, 2010 at 10:06 AM

Updated Tuesday, May 4 at 10:06 AM

Ingredients:
chicken meat, shredded 6 oz
whole grain mustard vinaigrette 1 oz
pine nuts, toasted 1 Tbsp.
currants 1 Tbsp.
dried apricots 1 Tbsp.
Zatar spice 1 tsp.
scallions 1 Tbsp.
lemon aioli 1 oz.
preserved lemon, diced 1 Tbsp.
cilantro, chopped 1 tsp.

To plate and garnish:
flatbread brushed with EVO and Zatar spice 
currants 
dried apricots, sliced 
caper raisin emulsion (optional) 
baby arugula as needed  
Meyer oil as needed  

Instructions:
1. Mix chicken, pine nuts, currants, dried apricots, scallions, preserved lemon and cilantro in a bowl.
2. In a separate bowl, mix mustard vinaigrette, Meyer oil and lemon aioli for dressing
3. Brush flatbread with extra virgin olive oil and Zatar spice and top with chicken mixture, a caper raisin emulsion, and arugula
4. Sprinkle dressing on top
5. Serve

Yield: 1 Portion

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