Aussie Chicken and Macadamia Nut Salad with Kiwi Vinaigrette


Something Extra
Summer 2014

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Aussie Chicken and Macadamia Nut Salad with Kiwi Vinaigrette
Aussie Chicken and Macadamia Nut Salad with Kiwi Vinaigrette
Ingredients
4 small Raley's fresh boneless, skinless chicken breasts
Freshly ground sea salt and pepper
1/2 cup sliced green onions
6 cups baby arugula
1/2 cup coarsely chopped roasted, salted macadamia nuts
1 ripe kiwi, peeled, sliced and quartered

Dressing:
1/4 cup extra virgin olive oil
1/4 cup sherry vinegar
2 tbsp. fresh parsley leaves
2 tbsp. chopped shallots
2 ripe kiwi, peeled and cubed
Sugar, freshly ground sea salt and pepper to taste
Directions

Prep: 10 minutes, Cook: 10 minutes, Chill: at least 1 hour, Serves: 4

1. Season chicken with salt and pepper. Cook on a well-oiled grill over medium-high heat for 5 minutes on each side or until cooked through. Chill for at least 1 hour or until very cold. Cut into bite-size pieces and place in a medium bowl with green onions.

2. Puree all dressing ingredients in a small blender or food processor; season to taste with sugar, salt and pepper. Drizzle half the dressing over chicken and toss well to coat.

3. Toss arugula with remaining dressing and place in 4 bowls or plates. Top with chicken, nuts and kiwi. Serve immediately. 

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