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Best. Salad. Ever!
A favorite for lunch at the Harrison Hot Springs Resort & Spa.
2 (5-ounce) chicken breasts
1 tablespoon olive oil (if not using grill method)
2/3 cup wonton strips
2 cups mesclun
1/2 cup julienned carrots
1/2 cup cashews
1 cup mandarin oranges (I used canned.)
Honey sage vinaigrette (see below)
Salt and pepper
Preheat grill or oven to 350.
Season chicken with salt and pepper. If grilling (I did), place on hot grill and cook on both sides for 5-6 minutes or until chicken is cooked through. If baking, heat a small saute pan over medium-high heat and add 1 tablespoon of olive oil. Carefully add the chicken and sear on both side for 3 to 4 minutes or until golden brown. Place in oven and bake until internal temperature is 165. Remove from heat and chill.
Place wonton strips on a baking sheet and place in oven for 8 minutes or until golden brown, turning occasionally. Remove from oven and reserve at room temperature.
Place all other ingredients, except vinaigrette and wontons, in a small bowl. Add 4 to 6 tablespoons of dressing and coat thoroughly.
Place on a plate or in a bowl. Slice chicken breasts and fan over the salad. Garnish with baked wontons.
Honey Sage Vinaigrette
2 tablespoons Dijon mustard
1 cup olive oil
1/4 cup champagne vinegar
1 1/2 teaspoon chopped fresh sage
1/6 cup honey
1/4 teaspoon salt
Combine all ingredients and mix thoroughly. Keep refrigerated until needed.
From “Pathways To Plate, Destinations And Dishes From Delaware North.” This cookbook is filled with so many great recipes—and photographs!
More about Delaware North.