California Sundial chicken salad

11 Jan

From Fetzer & Food Magazine by California chef John Ash.


1 cup Chardonnay

1 cup apple cider or juice

1 da4 cup minced orange zest

1 da4 cup orange juice

2 tablespoons minced green onions

11 da2 teaspoons lemon juice

11 da2 teaspoons sesame or olive oil

1 teaspoon minced garlic

1 teaspoon honey

1 teaspoon Mendocino herb blend (recipe follows)

salt and crushed red pepper flakes, to taste

6 boneless chicken breasts

1 teaspoon cornstarch mixed with 1 tablespoon water

250 g/8 ounces mixed salad greens

Combine all marinade ingredients. Pour half of marinade over chicken breasts, cover and refrigerate four hours.

Place remaining marinade in small saucepan, add cornstarch mixture and stir over moderate heat until mixture thickens slightly, about 3 minutes; cool.

To serve, arrange greens on plate. Remove chicken from marinade and pat dry. Grill or saute chicken until just done. Slice chicken thinly on the bias and arrange on top of greens. Drizzle reduced sauce over and serve immediately. Serves six.

Mendocino herb blend

Can be pre-mixed in larger quantities.

2 tbsp crushed rosemary

2 tbsp chopped basil

1 tablespoon sage

1 tablespoon summer savory

1/2 tablespoon lavender flowers, if you can find them

1/2 tablespoon crushed fennel seed

Combine all ingredients. Keep covered for future use on grilled chicken, steamed vegetables, soups or other dishes.

Calgary Herald
Wed Jul 22 1992 

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