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Receta Baby Spinach Salad with Pecan Smoked Chicken, Mango, Avocado and Orange Vinaigrette
 Baby spinach salad with pecan smoked chicken. |
 Orange vinaigrette ingredients. |
 Finished dressing. |
 Vegetable and fruit ingredients. |
 Mise en place for vegetables and fruit. |
 Protein ingredients. |
 3 oz pecan wood chunks in the smoker. |
 Smoke at 250^ for 45 minutes. |
 Finished breasts after smoking. |
 Rest until room temperaure. |
 Assemble salad and serve with a crisp light chilled rose. |
 I served the salad with pork potstickers and a hoisin dipping sauce. |
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This is a nice main dish salad that can be prepared ahead of time and assembled at the last minute. It works well on a warm summer day. I served it with pork potstickers and a Hoisin dipping sauce.
If you don't have a smoker cooking on the grill works as well. I like the flavor the Pecan wood gives the chicken breasts and slow smoking keeps them very moist. The chicken can be served hot off the smoker/grill but I served it at room temperature which worked well. An alternative could also be using grilled shrimp instead of chicken and strawberries instead of mango.
For a wine something light and mildly sweet seemed in order. I opted for a Viansa 2008 Sonoma County Dolcetto Rose.
Ingredientes
- 7 oz baby spinach
- 1 ea mango, peeled and cut into medium dice
- 1 ea shallot, peeled and thinly sliced
- 1 ea avocado, pitted, peeled and section into quarters
- 2 ea zucchini, cut in half
- 2 ea eggs, hard boiled and sliced
- 12 oz chicken breasts, skinned and boned
- 4 oz bacon, cooked/drained, torn into large pieces
- 3 oz pecan wood chunks
- Orange Vinaigrette:
- 1/2 cup frozen orange juice concentrate, thawed
- 1/2 cup rice wine vinegar
- 1/2 cup olive oil
- 1/8 tsp ground ginger
- salt/garlic pepper to taste
- 2 Tbs mayonnaise (optional)
Direcciones
- Preheat smoker or grill. Season chicken breasts with garlic pepper and salt. If smoking cook at 250^ for 45 minutes. Allow to cool then slice into sections.
- Combine orange juice concentrate, rice wine vinegar and spices. Slowly whisk in the olive oil. If the dressing is too thin for your liking add the mayonnaise to increase the emulsification. Refrigerate until service.
- Grill the squash on medium high heat until al dente.
- Assemble the salad and serve with the Orange Vinaigrette table side.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 826g | |
| Recipe makes 2 servings | |
| Calories 1349 | |
| Calories from Fat 939 | 70% |
| Total Fat 105.51g | 132% |
| Saturated Fat 19.82g | 79% |
| Trans Fat 0.03g | |
| Cholesterol 103mg | 34% |
| Sodium 970mg | 40% |
| Potassium 2454mg | 70% |
| Total Carbs 64.43g | 17% |
| Dietary Fiber 11.5g | 38% |
| Sugars 47.36g | 32% |
| Protein 40.83g | 65% |
