|
|
|
|
|
|
|
Mandarin Salad with Butter Lettuce and Cashew-Crusted Breast of Chicken Joel Lafond, Executive Chef with the Shaarey Zedek Synagogue Catering Department
With Tu B'Shevat approaching, I thought I would do a recipe that includes nuts. This is a salad that would be good for a meal starter or light lunch. If you would like it to be more substantial, just add more chicken. You could use store-bought vinaigrette if you wish, or you could check out my recipe archive and use the Apple and Honey Vinaigrette, which would complement this salad nicely. You may use whatever your favourite nut may be to crust the chicken. I have chosen cashews because they are tasty and go well with mandarin oranges.
Yield: Serves 4 as a meal starter
Ingredients
Combine the flour, water, salt and pepper to create a slurry. Put the chicken breasts in the slurry and then roll them in the chopped cashews until nicely coated. In a hot, oiled fry pan sear the outside of the chicken breasts and finish cooking in a 175º C (350º F) oven for about 25-30 minutes or until fully cooked. Mix the lettuce, mandarins, green onion and red pepper in a bowl. You can either toss the salad with some dressing at this point or drizzle it with dressing after plating it. Plate the salad, put half of a sliced cashew chicken breast on each salad and serve. Enjoy.
Click here to go back to the recipe archive
Explore our menus > buffet > enhancements for your simcha Learn more about us |
||||||||||||||||||
