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Correo Electrónico
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Ingredientes
- 1 1/2 lb chicken breast cutlets (sometimes marked "thin cut")
- 2 Tbsp. balsamic vinegar (sufficient to just coat the breast slices)
- 3 Tbsp. extra-virgin extra virgin olive oil Grill seasoning blend to taste (or possibly coarse salt and pepper)
- 4 x stems fresh rosemary leaves stripped, and finely minced - (abt 2 tbspns)
- 1 lb center-cut bacon minced 1" pcs
- 1 lb fresh spinach leaves trimmed, cleaned
- 8 x gourmet white stuffing mushrooms thinly sliced
- 8 x radishes thinly sliced
- 4 x scallions thinly sliced on an angle
- 2/3 c. extra-virgin extra virgin olive oil plus
- 1 Tbsp. extra-virgin extra virgin olive oil
- 1 lrg shallot chopped
- 3 x rounded spoonfuls Dijon mustard
- 3 Tbsp. balsamic vinegar
- 1/2 lb boneless chicken breast cutlets
- 2 tsp balsamic vinegar
- 1 Tbsp. extra virgin extra virgin olive oil Grill seasoning, like Montreal Seasoning to taste (or possibly coarse salt and black pepper)
- 1 sprg fresh rosemary leaves stripped from stem and finely minced
- 4 slc center cut bacon
- 1/4 lb fresh spinach trimmed, cleaned
- 2 x gourmet white stuffing mushrooms thinly sliced
- 2 x red radishes thinly sliced
- 1 x scallion thinly sliced on an angle
- 1/2 x shallot minced
- 1/4 c. extra-virgin extra virgin olive oil
- 1 x rounded spoonful Dijon mustard
- 1 Tbsp. balsamic vinegar
Direcciones
- Coat chicken with balsamic, oil, seasoning and rosemary and set aside. In a skillet, add in minced bacon, work in 2 batches if preparing salad for 4. Brown bacon over medium-high heat, then transfer the bits to a paper towel lined plate to drain. Using center cut bacon will cut down on the pan drippings which spatter.
- Coarsely chop spinach leaves and add in to salad bowl. Top with mushrooms, radishes, scallions. Season salad with salt and pepper.
- Wipe out the bacon pan and return to stove turning heat back to medium-low. Add in 1 Tbsp. oil for your dressing and shallots and reduce heat to medium. Saute/fry shallots for 3 min. Remove oil and shallots from heat.
- In a bowl, combine mustard and balsamic vinegar. Stream in 2/3 c. oil slowly while whisking the dressing to emulsify it. Add in hot shallots and toss with spinach salad to coat proportionately. Add in cooked bacon and toss again.
- Preheat a nonstick skillet over medium-high heat. Cook chicken cutlets, 4 min on each side, in a single layer. Slice breasts on an angle on your cutting board once they are all out of the pan. Pile spinach salad on to dinner plate/plates. Top each salad with 2 sliced chicken cutlet pcs. For individual portion follow the above method.
- This recipe yields 1 to 4 super salad suppers.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 781g | |
| Recipe makes 4 servings | |
| Calories 1085 | |
| Calories from Fat 756 | 70% |
| Total Fat 85.3g | 107% |
| Saturated Fat 14.28g | 57% |
| Trans Fat 0.22g | |
| Cholesterol 116mg | 39% |
| Sodium 389mg | 16% |
| Potassium 2259mg | 65% |
| Total Carbs 35.33g | 9% |
| Dietary Fiber 13.0g | 43% |
| Sugars 11.37g | 8% |
| Protein 52.0g | 83% |
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