From our Monday night impromptu dinner party – a salad overflowing with goodness!
Chicken and Romaine Salad with Red Wine Honey Lime Vinaigrette
(I know it’s a very long recipe name, but I like the way it rhymes :-)
1 tsp coriander ½ tsp salt ¼ tsp black pepper 4 skinless boneless chicken cutlets OR vegetarian breaded "chicken" patties 2 T olive oil ¼ cup red wine vinegar 2 T chopped chives 5 cloves garlic, crushed 1 T lime juice 4 T honey 1 T grated orange zest ½ tsp salt 8 cups coarsely shredded romaine lettuce 4 slices of your favorite bread, toasted and cut into ½” cubes (French bread or challah are terrific, but whole wheat breads work well too) ½ cup raisins ¼ to ½ cup sliced pimento stuffed olives
~ Stir the first 3 spices together, and rub each side of the chicken cutlets with the spice mixture. ~ In a skillet over medium high heat, brown the chicken until cooked through (approx. 4 minutes per side). ~ Remove the chicken from the pan, cut into bite sized pieces, and set aside. ~ Reduce the heat to medium, and briefly deglaze the pan with the wine vinegar. Add the chives, garlic, lime juice, honey, orange zest, and salt, and simmer until reduced by 1/3 and slightly thickened. Remove from the heat, set aside, and allow to completely cool. ~ To assemble the salad, toss the romaine lettuce with the cooled vinaigrette. Add the chicken pieces, toasted bread cubes, raisins, and olives, and toss again! Ta da! A meal in a salad!