phynedyning

Roasted Chicken and Citrus Salad with Pomegranate-Dijon Dressing

In Recipies on May 10, 2011 at 2:16 pm

Sorry!  No photography accompanies this one.  For some wild reason, this is always one of my “whipped together in ten minute salad dishes” and I always forget to take a snappie of it before service.  I figure readers would rather have the recipe “NOW” while glorious summer weather is finally here.  BTW…My old friend “Jack” remains stable.  We take every day as it comes.  Much of the credit belongs to our vet, Dr. Dan Whitney (Jordan Creek Animal Hospital) who is always open to try anything if there is any hope it will make the animal’s life comfortable and enjoyable in its sunset days.

This is a fast and easy salad if you have the ingredients on hand.  We enjoyed a whole smoked chicken for our Shabbat meal on Friday and there was enough delicious meat left on the carcass to make this fun little salad.  I smoked the chicken on Thursday and put it in the fridge to allow the smoke and seasonings to blend overnight.  I simply re-heated it in the oven while I made the sides. Do not despair if you have no smoked chicken.  A regular rotisserie chicken works great.  Even canned chicken breast works in a pinch! (This is Phyne Dyning.  We do not get our undies in a bunch if we do not have ingredients many foodies simply “must have” or their evening is ruined!)

A couple of additional quick notes:

I love roasted pine nuts.  It just is not Mediterranean cooking without them.  But they are becoming very expensive ($28/1kg).  You can substitute toasted almond slices or chopped walnuts as an economical substitute and still have a wonderful salad.  I roast several cups of pine nuts ahead of time and store them in a tightly sealed container in the fridge.  I do the same with walnuts and almond slices to save time.

I used white onion last night.  I found out I was out of red onions.  On a happy note, you do not have to soak white onions (mine were Texas 1014s) in salt water to diminish their usual bitterness.  And, do not obsess if you have 11oz cans of mandarin oranges or 14oz cans…either will work.

One item is almost a must:  pomegranate balsamic vinegar.  You can use red wine or regular balsamic (1 tsp) with 2-3 TBS pomegranate juice.  Remember, be a Phyne Dyner…improvise!

1/2 to 1 head Romaine lettuce (depends on how many you are feeding), washed and torn

3/4 C white or red onion, thinly sliced

1/4 C chopped celery stalk

1/4 C toasted pine nuts

2 C cooked chicken (smoked, roasted, canned, etc.)

1/2 C black olives (or kalamata), halved

1 can Mandarin oranges or 2 C chopped orange segments

2-3 TBS pomegranate balsamic vinegar

2 TBS prepared Dijon mustard

1 TBS olive oil

Kosher salt and freshly ground black pepper at tableside

Here is the hard part…toss all of the ingredients (except for vinegar, mustard, and oil) in a large bowl and chill well in the fridge.  Now, whisk the vinegar, mustard, and olive oil until thoroughly blended.  At service, pour the dressing over the salad and toss it gently until all of the ingredients are coated with the dressing.  Serve with warm pita and a cold and crisp white wine.

Say “Hello” to Summer!

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