Your Life A to Z Recipe: Tuesday, June 10th, 2014: Chicken Salad with Cherries, Apple & Goat Cheese

Print
Email
|

by Chef Chuck Wiley, Café ZuZu at Hotel Valley Ho

azfamily.com

Posted on June 10, 2014 at 6:40 AM

Updated Tuesday, Jun 10 at 11:44 AM

Chicken Salad with Cherries, Apple & Goat Cheese

Yield: 4 Salads

4 each         Chicken breasts, about 4 oz each, flattened slightly
To taste        Kosher salt
To taste         Ancho chile powder
1 Tbsp.        Olive oil
1 head            Bibb lettuce, torn in bite-size pieces
2 cups         Arugula
1 each            Apple, sliced
1 recipe         Apple Cider Vinaigrette (recipe follows)
1 cup            Cherries, pitted and halved
¼ cup            Pecans, toasted
¼ lb            Goat Cheese
¼ cup            Sweet basil, torn


1.    Heat a non-stick skillet with a lid over medium-high heat. Season the chicken with salt and chile powder on both sides, add the olive oil to the pan and sear the breasts until golden. Turn, sear the other side, cover and lower the heat. Cook the chicken until it registers 165 degrees on an instant read thermometer.

2.    Toss the bibb lettuce, arugula and apple with some of the vinaigrette, adding a pinch of kosher salt. Transfer to a serving bowl.

3.    Slice the chicken into strips against the grain and add to the mixing bowl. Toss with just enough of the remaining vinaigrette to coat and arrange on top of the lettuce. Sprinkle the cherries and pecans on top of the chicken; followed with the crumbled goat cheese and basil; drizzle with a bit more vinaigrette if desired.



Apple Cider Vinaigrette

Yield:    approx. 1/2 cup

1 each            Shallot, chopped
1 tsp            Dijon mustard
½ tsp            Fresh thyme, chopped
3 Tbsp            Apple cider vinegar
1/4 cup        Olive oil
to taste        Kosher salt and freshly ground black pepper


1.    Combine shallot, mustard, thyme and vinegar in a mixing bowl. Slowly whisk in the oil. Season to taste with salt and pepper.

Print
Email
|