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Serves 4 |
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2 lbs boneless, skinless chicken breast
1/3 cup Cranberry Poppy Seed Vinaigrette |
Trim any cartilage. Butterfly cut lengthwise to create 2 thin cutlets from each half-breast. Place the fillet between 2 sheets of parchment paper and pound lightly with a mallot or edge of a plate.
Place the chicken and salad dressing in a plastic bag to marinade. Mix to coat the chicken. Set aside for 30 minutes at room temperature or up to 8 hours in the fridge.
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1 apple 2 cucumbers 1 orange bell pepper Fresh spinach Fresh arugula Sliced almonds Sunflower seeds Dried cranberries Cranberry Sauce
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Wash and chop the vegetables. Arrange the ingredients in separate bowls. |
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2 T olive oil |
You may grill the chicken over low fire or sauté as follows: Pour the oil in a large sauté pan. Add the chicken fillets and cook over low heat, turning after 5 minutes. Cook just until the inside is turning white. Remove from the pan and slice diagonally into ½” slices.
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1 lb frozen shelled edamame |
Add the edamame into the pan. Cook over medium heat until the beans are warm throughout.
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Serve the chicken and edamame warm or at room temperature.
Arrange all the ingredients and vinaigrette salad bar style to allow everyone to personalize their salad.
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If you have leftover Turkey, cube it up and warm it in the pan with some of the vinaigrette instead of chicken.