I made this salad years ago but without the shrimp. We are experiencing a heat wave here and a special salad, and this salad is very special, seemed like a great dinner choice on a hot day–and the serve to our special guests; Julia and Daryl before they return to Colorado.
FYI: Daryl is my son and Julia is his girlfriend and they just hot engaged–in Capri, Italy where they were vacationing.
This salad is a favorite for lunch at the Harrison Hot Springs Resort & Spa.
Ingredients:
4 (5-ounce) chicken breasts
About 1/2 pound of shrimp, cleaned and deveined. (I used shrimp from Biloxi Shrimp Co.)
1 tablespoon olive oil (if not using grill method)
2/3 cup wonton strips
4 cups mesclun
1/2 cup julienned carrots (I didn’t use carrots)
1/2 cup julienned carrots (I didn’t add carrots.)
1/2 cup cashews (I was so busy getting everything ready, I forgot to add these!)
2 cups mandarin oranges (I used canned.)
Honey sage vinaigrette (see below)
Salt and pepper
Directions:
Preheat grill or oven to 350.
Season chicken with salt and pepper. If grilling (I didn’t because was nearly 100 degrees!), 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. Stir fry shrimp in hot and oiled Wok and cooked till done–about 6 to 8 minutes.
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.
Serves 4.
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.
We began our celebration with White Wine Spritzers with Mint from our garden.
We enjoyed bowls of Oven-roasted Gazpacho.
And Susan made a Strawberry Coconut Ice-Box Cake for dessert. YUM!
Bruce Barone 