Lunchbreak: Bakersfield chef Frank Mnuk makes warm winter chicken salad

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330 E. Ogden Avenue
Westmont, IL 60559
(630) 568-3615

Warm Winter Chicken Salad
Serves 4

4 boneless skinless chicken breasts, butterflied and lightly pounded flat
1/2 cup shallots, minced
2 cloves garlic, minced
1 cup tomatoes, peeled, seeded, and diced
3/4 cup thinly sliced fennel
1/2 cup green olives, pitted and sliced
1/4 cup raisins, soaked in white wine
1/4 cup pine nuts, toasted
2 Tablespoons capers
4 sprigs thyme, leaves removed
1/2 cup olive oil
3 Tablespoons julienned basil
2 Tablespoons chopped parsley
2 baby radishes
1/2 cup baby spinach
1/2 cup frisée lettuce
fine sea salt and freshly ground pepper

Preheat oven to 450F. Season the chicken breasts on both sides with salt and pepper. Place the chicken in a lightly greased baking dish. In a large mixing bowl, combine shallots, garlic, tomatoes, fennel, green olives, raisins, pine nuts, capers, and thyme leaves. Drizzle olive oil over mixture and season to taste with salt and pepper. Cover the chicken with the tomato, fennel, and olive mixture and drizzle a little more olive oil over and around the paillards. Bake the chicken in the oven for 15-20 minutes, or until cooked through. In a mixing bowl, toss baby spinach, frisée, parsley, and basil with some juice from the cooking pan to serve as a vinaigrette. Drizzle over the paillards. Serve immediately.


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