Tuesday, February 7, 2012
Garlic Chicken Salad
It's time. It's time for me to learn to like salads.
I started with a Carver's Salad from Apron Appeal. The honey cider dressing was delicious, and the fruit and nuts added to the salad made it even more appealing.
Then I struck out on my own. I cooked up some of my favorite garlic butter chicken and added it to romaine and tomatoes, and topped it off with the honey cider dressing. Not only did it make a beautiful salad, it was a salad I really loved.
So I have two delicious recipes I have to share with you today. Let's start with the garlic butter. This stuff is addictive AND multipurpose. I first made it to spread on artisan bread to go with some soup. The next day I drizzled it over cooked pasta. I used to to saute some zucchini, mushrooms and shrimp. And finally I had the presence of mind to slather it on some chicken breasts and cook it in a cast iron skillet. Chicken doesn't get any better! In this case, the garlic chicken adds just the right touch to the fresh veggies and cider dressing.
Adapted from AllRecipes
1/2 cup (1 stick) butter, softened
1 1/2 tsp minced garlic
2 TB grated Parmesan cheese
1 tsp garlic powder
1 tsp kosher salt
1/2 tsp Italian seasoning
1/4 tsp black pepper
1/4 tsp smoked paprika
Combine all ingredients and mix until smooth.
To make the garlic butter chicken:
Slather one side of uncooked boneless, skinless chicken breasts or thighs with garlic butter.
Place buttered side down in hot cast iron skillet over medium-high heat and butter the other side of the chicken.
Cook the chicken for 4-5 minutes per side, until it's cooked through.
Let it rest for a few minutes, then chop into bite size pieces to add to a salad.
Now for the dressing. It's the perfect in between dressing - it's not a vinaigrette, but it's also not a heavy all-mayo dressing.
Honey Cider Dressing
From Apron Appeal
3 TB cider vinegar
3 TB honey
6 TB mayonnaise (or lighten it up a bit and use 3 TB mayo and 3 TB plain yogurt)
1 TB Dijon mustard
1 1/2 TB finely minced onion
1 1/2 TB chopped fresh parsley
3/4 cup oil (I used light olive oil)
In a small saucepan, combine the cider vinegar and honey and heat until the honey has dissolved.
In a separate bowl, whisk the mayo (and yogurt if using) and mustard until smooth.
Add the onion and parsley to the mayo mix, then stir in the honey mixture.
Pour the mix into a small mason jar or condiment bottle. Add the oil, put the lid on tightly and shake until oil is emulsified.
Store in the refrigerator. It's best if it sits for a few hours before serving.