Monday, December 5, 2011
Secret Recipe Club: Fall-Inspired Chicken Salad
It's that time of the month. Secret Recipe Club reveal day! (It's basically the only day I can consistently keep up with this blog, too!)
I was real excited this month because I got Isabelle from Crumb: A Food Blog. I've been reading her blog for quite a while, even when it was still called Good Food, Good Wine, and a Bad Girl. She always has interesting blog posts - and there's always a point where I leave with my mouth watering. You know that's a good sign!
As always, it's hard to pick what recipe to choose, but since Andy and I are on a bit of a healthy-eating food kick right now, I picked one of Isabelle's delicious looking salads - The Fall-Inspired Grilled Chicken Salad. Isabelle had a fancy Cuisinart Griddler to do her grilling for her, but since I don't have one of those, and refuse to bust out the George Foreman - I simply sauteed my chicken breasts over the stove. Besides that minor detail, I pretty much stuck to the recipe as is because it was just that good!
Adapted Recipe from Crumb
1 large chicken breast, butterflied
2 tablespoons cajun seasoning (I made my own mix from this recipe)
1/4 cup olive oil
2 tablespoons apple cider vinegar
2 tablespoons maple syrup
2 teaspoons Dijon mustard
2 teaspoons spicy brown mustard
1 small shallot, minced
1 garlic clove, minced
salt and pepper, to taste
mixed salad greens
1 Granny Smith apple, cored and sliced
1/4 cup mixed fruit and nut trail mix
Season each side of the chicken breast with the cajun seasoning mix.
Heat a large saute pan under medium high heat and add about a tablespoon of olive oil. Add chicken breast and cook for about 4-5 minutes, or until browned. Flip over and cook an additional 4-5 minutes, or until cooked thoroughly. Set chicken aside on cutting board to rest.
Make vinaigrette by combining olive oil, apple cider vinegar, maple syrup, Dijon mustard, spicy brown mustard, shallot, and garlic in a small bowl. Whisk until mixture is emulsified (no separation of acid and oil). Season with salt and pepper, to taste.
In a large bowl, toss the greens with about 2 tablespoons of the vinaigrette and divide among two plates. Top greens with trail mix and sliced apples. Then top with sliced chicken breasts. Serve with additional dressing, if desired.
Like I said, this was an amazing meal - and I would expect nothing less from something on Isabelle's blog! Feel like being adventurous? Join the SRC today!