Mustard Vinaigrette For Chicken Salad Food

CHINOIS CHICKEN SALAD WITH CHINESE MUSTARD VINAIGRETTE

Steps:

• Preheat the oven to 450 degrees F.
• Season the chicken breast on both sides with salt and pepper. Heat a large saute pan over high heat. When the pan is hot, add the oil and heat to almost smoking. Add the chicken, skin side down and cook for 4 minutes. The skin should be golden brown. Turn the chicken over and place in the oven. Roast until the chicken is just cooked through and the juices run clear, about 15 to 20 minutes.
• While the chicken is in the oven, prepare the greens. Fill a very large bowl halfway full with ice water. Quarter the Napa cabbage lengthwise and remove the core. Thinly slice the cabbage widthwise and place in the ice water. Repeat this same process for the radicchio. Halve the romaine lettuce lengthwise and then thinly slice. Add to the water. Mix all of the greens well in the ice water and let sit for about 5 minutes. Drain. Place in a clean kitchen towel and dry well. Be careful not to bruise the greens. Refrigerate.
• Remove the chicken from the oven and cool enough to handle. Remove the skin and slice the chicken. Discard the skin and bones. Roughly chop the sliced chicken and place in a large bowl. The chicken should still be warm. Add some of the vinaigrette and toss well. Add the greens and a little more vinaigrette and toss until everything is well coated.
• Place a small mound of greens on 4 plates. Top each mound with a spring roll basket and lightly press to stabilize. Fill the baskets with more of the salad. Top with some of the fried springroll strips, a sprig of cilantro, peanuts, and a lime wedge.
• Place all of the vinaigrette ingredients in a blender and blend until smooth. Correct the seasonings. Refrigerate until ready to use.
• Heat a deep fryer to 375 degrees F. Or fill a deep pot halfway full with oil and heat to 375 degrees F.
• Roll up 2 of the egg roll wrappers and julienne. Set aside. Place 1 of the remaining wrappers in the hot oil for 5 seconds to soften. Then, carefully push the center of the wrapper down with a ladle. Fry just until the oil stops sizzling, about 15 to 30 seconds. The basket should be golden brown. Remove with tongs to a paper towel lined plate to drain. Repeat with the remaining 3 wrappers. Once all of the baskets are made, add the julienne strips and fry just until the oil stops sizzling and the strips are golden brown, about 30 seconds. Remove with a slotted spoon and drain on paper towels.

MUSTARD VINAIGRETTE

Steps:

• Mix mustard and vinegar in bowl. Gradually whisk in oil. Mix in shallots and herbs. Season with salt and pepper. (Can be made 1 day ahead. Cover, chill. Bring to room temperature, mix before using.)

GRILLED CHICKEN SALAD WITH APRICOT GLAZE, HOMEMADE MUSTARD VINAIGRETTE AND GRAPE SALAD

Steps:

• For the vinaigrette: Whisk the vinegar, the mustards and salt and pepper, to taste, in a bowl. Slowly whisk in about the olive oil and until emulsified. Taste; whisk in a few more tablespoons olive oil, if desired.
• For the grape salad: Prepare the grill for direct grilling.
• Brush the chiles with oil and season with salt and pepper. Grill until charred on all sides. Remove to a bowl, cover and let steam for 15 minutes. Remove the skins and coarsely chop. Transfer to a bowl and add the grapes, chardonnay vinegar and olive oil. Season with salt and pepper.
• For the chicken: Whisk together the apricot jam and vinegar. Season with salt and 1/4 teaspoon black pepper.
• Brush the chicken on both sides with oil and sprinkle with salt and pepper. Grill until the first side is golden brown, about 2 1/2 minutes. Turn, brush with the glaze and sprinkle on the thyme. Cook until just cooked through, another 2 to 3 minutes. Remove to a serving platter.
• To serve, top with the grape salad, then the watercress and finally the almonds. Drizzle with the vinaigrette.

GRILLED CHICKEN BLUEBERRY PECAN SALAD WITH HONEY MUSTARD VINAIGRETTE

Steps:

• Preheat grill for direct heat grilling.
• Season chicken breasts with 1/2 teaspoon kosher salt, 1/4 teaspoon pepper and garlic powder and grill, turning once, until chicken is cooked through. Let stand 10 minutes; slice and reserve.
• In a bowl, whisk honey, Dijon mustard, vinegar, olive oil, garlic, 1/2 teaspoon kosher salt and 1/8 teaspoon pepper until blended.
• In a bowl, combine lettuce, blueberries, apple, red onion and pecans and toss with some (about 1/2 cup) of the dressing.
• Arrange sliced chicken over lettuce mixture and drizzle with additional dressing.

CHINESE MUSTARD VINAIGRETTE

Steps:

• Put all of the ingredients, except the peanut oil, in a blender or food processor and blend until smooth. With the machine running, slowly pour in the oil. Taste and adjust the seasonings according to taste.

MUSTARD VINAIGRETTE

Steps:

• In a small bowl, whisk together the vinegar, honey, mustard, pepper, salt, garlic, oil and hot sauce until thoroughly combined. Chill until serving.

MUSTARD AND VINEGAR CHICKEN

Steps:

• Put the basil leaves in a food processor with the anchovy fillets, vinegar and mustard and whizz together for about 10sec to make a rough purée. With the motor running, slowly pour in the olive oil.
• Reserve about 6tbsp of the sauce and pour the remainder into a small serving bowl. Place the chicken skin-side down in a broiler pan and brush lightly with half of the reserved sauce. Season with salt and pepper.
• Heat the broiler to its highest setting and cook the chicken about 2in away from the heat for 7min. Turn chicken skin-side up and brush again with the remaining sauce.
• Baste with the cooking juices - which will look a little curdled but don't worry! Cook for a further 7min or until the chicken is golden and cooked through.
• To crisp the skin, move the chicken closer to the heat. Serve with the pan juices and sauce, garnished with a few basil leaves.

FALL APPLE CHICKEN SALAD WITH MAPLE MUSTARD VINAIGRETTE

Steps:

• whisk the vinaigrette ingredients together in a small bowl or place them in a mason jar and shake.
• divide the salad greens among four bowls. top each with a chicken breast (optional), 1 ounce crumbled goat cheese, 1 tablespoon almonds, 1 tablespoon cranberries, and half an apple. top with vinaigrette.

ROTISSERIE VINAIGRETTE CHICKEN SALAD

Steps:

• Vinaigrette:.
• Place all the ingredients in a screw-top jar and shake to combine. Taste and adjust the seasonings.
• In a large bowl toss Romaine lettuce, chicken, cucumber, tomatoes, onion, celery and.
• Dressing until evenly coated.
• Refrigerate at least 30 minutes.

ROAST CHICKEN WITH MUSTARD VINAIGRETTE

Steps:

• To make chicken:
• Preheat oven to 450°F. Pat chicken dry. Season cavity with salt and pepper. Place shallot, 2 rosemary sprigs and 2 sage sprigs in cavity. Slide hand between chicken skin and meat over breast to form pockets. Spread 2 tablespoons vinaigrette under skin over breast meat. Tie legs together to hold shape; tuck wings under body. Place chicken in roasting pan. Brush 2 tablespoons vinaigrette over chicken. Sprinkle with chopped rosemary and sage. Season with salt and pepper.
• Roast chicken 20 minutes. Reduce oven temperature to 375°F. Continue roasting until juices run clear when chicken is pierced in thickest part of thigh, basting occasionally with pan juices, about 1 hour 20 minutes. Remove from oven and let cool 1 hour. (Can be made 1 day ahead. Cover and chill.)
• Place chicken and herb sprigs on platter. Serve with remaining vinaigrette.

BALSAMIC VINAIGRETTE CHICKEN SALAD

Steps:

• Mix all ingredients together, chill.
• Enjoy on crescent sandwiches or your favorite type of bread.