Recipe of the Day: Hot Chicken Salad Yields: 8 Servings 2 chicken breasts 1 tbl olive oil 1 tsp kosher salt ½ tsp freshly ground pepper 1 tbl Ras El Hanout or Chinese 5 Spice ½ cup white wine 6 green onions, chopped ½ cup seedless grapes, quartered 3 celery stalks, chopped ¼ cup cilantro, minced ¼ cup Italian parsley, minced 1 tbl Dijon mustard 1 tsp Worcestershire sauce 1 tsp harissa paste 1 tbl lemon juice 1/3 cup Hellmans Mayonnaise 2 tsps Smoked Hot Paprika ½ cup shredded Muenster, Asiago or Gruyere Place the chicken breasts on a baking sheet. Drizzle with oil and season with salt, pepper and ras el hanout or Chinese 5 spice, making sure both sides are seasoned evenly. Pour white wine onto baking sheet. Place under a broiler set on high. Broil chicken breasts until a thermometer inserted into center of the chicken registers at 160 degrees, making sure to flip the chicken breasts every 5 minutes so as not to burn them and to keep them moist. Once the chicken breasts are removed from the oven, cover with foil and allow to cool completely. Cut chicken breasts into approx. ¼ inch cubes. Place in large mixing bowl. Add green onions, grapes, cilantro, parsley, Dijon, Worcestershire, harissa, lemon juice, mayo and paprika. Stir well to combine. Adjust seasoning to taste and if the salad seems dry, add more mayo. Pour chicken salad into an 8 x 8 inch glass Pyrex baking dish. Top with shredded cheese. Place into an oven preheated to 375 degrees for approx. 15 mins or until the salad is hot and the cheese is melted and bubbling. Serve hot over a bed of greens, with fruit and a fresh baked scone or croissant.
Posted on: Sun, 04 May 2014 16:25:03 +0000
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