Chicken Paillard With Gem Salad And Toasted Almonds Food

CHICKEN PAILLARD WITH GEM SALAD AND TOASTED ALMONDS

Steps:

• For the paillard: On a rubber board, butterfly the breasts by cutting into and across them horizontally but not all the way through and opening them like a book. Evenly pound the chicken to 1/4 inch thickness and season with salt and fine ground black pepper.
• For the salad: Melt butter in a small (6-inch) skillet over moderate heat and add nuts. Toast, stirring occasionally, to golden and fragrant, then remove from heat, cool and chop.
• Grate or finely paste or paste shallot and garlic and place in a small mixing bowl, then add tarragon, vinegar, Dijon mustard, lemon and salt and pepper. Drizzle in EVOO as you whisk to emulsify the dressing.
• Very thinly slice fennel with a knife, mandoline or wide tooth of a box grater, then use a vegetable peeler, to shave carrot into curls. Combine the fennel and carrot with lettuce in a salad bowl.
• Heat a large nonstick skillet over medium-high to high heat with neutral oil, 2 turns of the pan. Add the chicken breast or breasts, cooking together or one at a time depending on pan size, turning once, about 5 minutes or until golden and just cooked through.
• Dress salad.
• Place chicken on dinner plates and top with salad, exposing half the paillard, then top with chopped butter-toasted nuts.

CHICKEN SALAD WITH TOASTED ALMONDS

Steps:

• In a large bowl, toss the chicken with the lemon juice.
• Cover and chill for 2 hours.
• Mix the salad dressing, salt, pineapple, grapes, almonds, water chestnuts and lettuce into the chicken until evenly combined.
• Keep chilled until serving.

ORIENTAL CHICKEN SALAD WITH TOASTED ALMONDS

Steps:

• Prepare lettuce. Slice green onions. Toast almonds (watch closely). Bake breast and shred with fork.
• For dressing, combine ingredients and cook until dissolved over medium heat.
• To serve, combine all ingredients and toss with dressing.

CHICKEN SALAD WITH TOASTED ALMONDS,APPLES,AND TARRAGON

Steps:

• Remove the chicken meat from the bones and discard any skin,fat,or gristle.Chop the chicken into small bite sized pieces.
• Wash the celery and apples.Cut the celery stalks in half lengthwise and slice thinly.Chop the apples.
• Heat a pan over medium heat without oil.Add the almonds and toast,stirring constantly ,until they smell toasty and a very lightly golden.Remove from the pan to prevent further browning and add to the chicken,celery,and apples.
• Whisk together the mayo,apple cider vinegar,honey,and spices.Taste the dressing and adjust to your taste.
• Add the chicken mixture to the dressing and serve over a bed of lettuce or on toast.Chill all leftovers!

CHICKEN SALAD WITH TOASTED ALMONDS

Steps:

• In a large bowl, toss the chicken with the lemon juice. Cover and chill for 2 hours.
• Mix the salad dressing, salt, pineapple, grapes, almonds, water chestnuts and lettuce into the chicken until evenly combined. Chill until serving.

LITTLE GEM SALAD WITH GARLICKY ALMOND DRESSING

Steps:

• Remove wilted exterior leaves from each head of lettuce. Cut stems from the lettuce heads, separate leaves and swish in a large basin of cold water, letting any sand or dirt sink to the bottom. Lift the leaves from the water and transfer to a colander. Shake away excess water. Wrap in kitchen towels to dry or use a salad spinner.
• Make the dressing: Put almonds, vinegar and garlic in a small bowl. Whisk in the olive oil. Season with salt and pepper.
• Put leaves in a wide salad bowl. Sprinkle with a pinch of salt. Dress lightly just before serving, using 2 or 3 tablespoons of dressing and coating leaves well. Taste and add more dressing as necessary. Store any remaining dressing in refrigerator for up to 3 days.