Warm Chopped Chicken Piccata Spinach Salad Food

SPINACH CHICKEN SALAD

Steps:

• Rub the brandy (if used) into the diced chicken and set aside while you prepare the remaining salad ingredients.
• Combine all the salad ingredients in a large bowl.
• Pour over the dressing you prefer and toss well to coat.

WARM CHICKEN SPINACH SALAD

Steps:

• On two salad plates, arrange spinach, oranges, mushrooms and onion; set aside. In a skillet, saute chicken and walnuts in oil until chicken is no longer pink. , In a small bowl, combine the cornstarch, ginger, orange juice and vinegar until smooth; stir into the chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Pour over salads and serve immediately.

CHICKEN PICCATA SERVED OVER FRESH BABY SPINACH

Steps:

• Place chicken breasts between plastic wrap or in a plastic bag and flatten each breast, one at a time, to ½ inch (1.25 cm) thickness. Use a meat mallet or rolling pin to pound thin. Set aside.
• Sprinkle flour, parmesan cheese and white pepper over a plate. Use a fork to mix well.
• Dredge breasts in flour, one a time, and shake off any excess.
• Heat 1 tablespoon (15 mL) olive oil and 1 tablespoon (15 mL) butter in a large non-stick skillet over medium-high heat swirling to coat the bottom of the pan. When butter just begins to brown, add chicken breast scaloppini. Depending on the size of your pan you may have to cook in two batches.
• Cook on one side until lightly brown - approximately 3 minutes. Turn breasts over and cook another 3 minutes or until browned and cooked through and chicken reaches internal temperature of 165°F (74°C). Place breasts on a plate. Cover and keep warm.
• Add white wine and fresh lemon juice to skillet. Reduce, scraping up browned bits, until you have reduced by half. Stir in fresh lemon peel (zest), chicken broth and drained capers. Add chicken back to the pan for a minute or two to warm and soak up the flavours.
• To serve, spread dinner plate with a bed of fresh spinach. Top with sautéed chicken and drizzle sauce over. Garnish each plate with chopped fresh parsley and shaved parmesan cheese

CRISPY CHICKEN TENDERS WITH PICCATA SAUCE

Steps:

• For the chicken: Combine the breadcrumbs, spinach, Parmesan, lemon zest, salt and pepper in a food processor. Blend until the spinach is finely chopped, then transfer to a medium bowl. Mix together the chicken and buttermilk in another medium bowl. Using a slotted spoon, transfer the chicken to the breadcrumb mixture, allowing any extra buttermilk to drip back into the bowl. Toss until the chicken pieces are coated.
• Heat the oil in a 12-inch high-sided skillet over medium-high heat (the oil is hot enough when a pinch of breadcrumbs sizzles when added to the pan). Add one-third of the chicken and fry until golden and crispy, about 3 minutes per side. Drain on paper towels. Repeat with the remaining chicken.
• For the sauce: Combine the broth, lemon juice and flour in a small saucepan. Bring to a boil, stirring constantly, then lower the heat and simmer until thick, about 3 minutes. Whisk in the butter until smooth. Stir in the parsley, agave and salt. Keep warm.
• Pour the sauce over the chicken or serve alongside as a dipping sauce.

WARM CHICKEN SPINACH SALAD

Steps:

• In a large salad bowl, combine spinach, leaf lettuce, sliced red onion, and pepper strips. Cover and chill salad up to 2 hours.
• Cut chicken into bite-sized strips. Toss chicken with rosemary and lemon-pepper seasoning. In a wok or 10-inch skillet stir-fry chicken strips and garlic in hot oil over medium-high heat for 2 to 3 minutes or until chicken is tender and no longer pink. Remove chicken from skillet. Add to salad mixture.
• For dressing, add vinegar and water to skillet, stirring to scrape up any browned bits. Pour dressing over salad. Toss gently to mix. Transfer to individual salad plates. Garnish with fresh rosemary, if desired.

WARM CHOPPED CHICKEN PICATTA SPINACH SALAD

Steps:

• Season the chicken with salt and pepper on both sides. Heat a large nonstick skillet with 2 tablespoon extra-virgin olive oil, 2 turns of the pan, over medium-high heat. When oil ripples, add chicken and cook 3 minutes on each side then remove and let meat rest and cool.
• To the same skillet, add another tablespoon extra-virgin olive oil, 1 turn of the pan, and the butter. Melt butter into extra-virgin olive oil and add the shallots, garlic and capers. Saute 5 minutes then add white wine and reduce 30 seconds. Next, add the juice of 1 lemon and immediately add the spinach - mound up the pan. You will not be able to fit it all in there. Keep turning the spinach and wilting it down until you get it all in there then turn the heat off. Keep some leaves still a bit crisp to vary textures in your salad. Season the spinach with salt and pepper. Chop chicken into little bits and add to the warm salad. Toss to distribute and serve.

WARM CHOPPED CHICKEN PICCATA SPINACH SALAD

Steps:

• Preheat the oven to 250°F.
• Season the chicken with salt and pepper on both sides. Heat your largest nonstick skillet with 2 tablespoons of the EVOO, twice around the pan, over medium-high heat. When the oil ripples, add the chicken and cook for 3 minutes on each side. Remove the chicken to a plate and let it rest and cool.
• Wrap the rolls in foil and place in the oven to warm.
• To the same skillet, add the remaining tablespoon of EVOO, once around the pan, and the butter. Melt the butter into the EVOO and add the shallots, garlic, and capers. Sauté for 5 minutes, then add the white wine and reduce for 30 seconds. Next, add the lemon juice and immediately add the spinach-mound it up in the pan. You will not be able to fit it all in there at first; just keep turning the spinach and wilting it down until you get it all in, then turn the heat off. Keep some leaves a bit crisp to vary the textures in your salad. Season the spinach with salt and pepper. Chop the chicken into little bits, then add to the warm salad and toss to distribute. Divide the salad among the plates and garnish it with shaved Parmigiano-Reggiano. Serve with a warm roll for mopping.