Tag Archives: Dried cherry

Week 29, Meal 2: Chicken “milanese” salad

Week 29, Meal 2: Smoked paprika dusted chicken “milanese” with mixed greens, manchego, dried cherries, pine nuts and orange-sherry vinaigrette

(Yield: 2 servings)

Chicken
12 oz. chicken breast, butterflied, pounded thin
1–1/2 t smoked paprika
salt and pepper, to taste
cooking spray, as needed

Salad
5 oz. mixed greens
2 oz. manchego cheese, shaved
1/3 c dried cherries
2 T pine nuts, toasted

Dressing
1 T orange juice concentrate
1 T sherry vinegar
1 T vegetable or grapeseed oil

1. Season the pounded chicken breast with salt, pepper and smoked paprika.

2. Heat a large saute pan over medium-high heat and spray with cooking spray. Saute the chicken breast on each side for 3-4 minutes, until cooked through. Reserve.

3. In a large bowl, mix greens, cherries, pine nuts and half of the manchego cheese.

4. In a small bowl, whisk together the orange juice concentrate, sherry vinegar and oil.

To plate: Lay the chicken cutlet on the bottom of the plate and top with the salad. Finish by topping with the remaining cheese.

Week 29: Salads that don’t suck

Back in November 2010 when I started this blog, I facetiously wrote that this was for “people who hate the gym and think salads suck.”

It’s been a year now, and while I’m still struggling with that whole gym thing, I will readily admit that salads don’t suck. A year ago, my vegetable intake seriously consisted mostly of french fries and grilled onions. (I just asked Wifey Nadia and she couldn’t think of anything past those two either.)

In that spirit, I asked Chef Brian to whip up a menu of “salads that don’t suck.” I’ve known for some time that Brian is a salad machine, but surprisingly, he said that this menu stumped him a little because he’s turned a lot of his favorite salad combinations into dinner entrees for this supposed salad hater.

But here we are, and here’s the menu:

Week 29, Meal 1: Glazed salmon over spinach salad with mango, avocado and coconut-peanut dressing

Week 29, Meal 2: Smoked paprika dusted chicken “milanese” with mixed greens, manchego, dried cherries, pine nuts and orange-sherry vinaigrette

Week 29, Meal 3: Grilled chicken tossed in pistachio and herb salsa verde over arugula salad with roasted beets, goat cheese and lemon vinaigrette

As always, each recipe makes two servings. Follow the jump for the shopping list. Continue reading Week 29: Salads that don’t suck

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