Chicken Salad with Cherries, Apple & Goat Cheese

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by Chef Chuck Wiley, Café ZuZu at the Hotel Valley Ho

azfamily.com

Posted on May 21, 2013 at 2:17 PM

Updated Wednesday, May 22 at 5:24 PM

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         Sherry Vinaigrette (recipe follows)
3/4 cup        Cherries, pitted
¼ cup            Pecans, toasted
¼ lb            Goat Cheese


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; drizzle with a bit more vinaigrette if desired.

Sherry Vinaigrette

Yield:    approx. 1/2 cup

1 each            Shallot, chopped
2 Tbsp            Sherry vinegar
2 Tbsp            Apple cider
1/4 cup        Olive oil
to taste        Kosher salt and freshly ground black pepper


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

 

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