Dehydrated fruit adds crunch and pairs with the apple infusion to add a slightly sweet and interesting new taste to your greens. Feta supplies the balance to the mellow greens, roasted nuts and touch of apple and dehydrated sweetness.
Ingredients:
1 1/2 lb(s) chicken tenders
1/2 cup(s) flour
6 cup(s) romaine lettuce -- bite sized pieces
1 cup(s) apple cider/juice
3/4 cup(s) pecans
1 cup(s) dehydrated fruit -- apples, beets, whatever you can find
1/4 cup(s) feta cheese
1/3 cup(s) raspberry viniagrette
2 tsp white wine vinegar
Directions
1. Pat chicken tenders dry, sprinkle with salt and pepper and dredge lightly in flour. Heat olive oil or butter in a saucepan to medium heat. Place chicken in skillet and cook on one side for two minutes before turning over.
2. After turning chicken, cook for 2 more minutes and then turn heat to low and top pan with lid. Let chicken cook without lifting lid for 10 minutes, then turn off heat and keep lid on for 10 more minutes. Don’t peek and let the hot air out. Let meat cool before slicing for salad.
3. In another skillet toast pecans in dry pan stirring often until lightly browned, approx. 3-4 min. Set aside.
4. Pour apple sauce into empty skillet and turn heat to low/medium. Simmer gently while preparing salad and turn off heat when it begins to thicken slightly, approx. 10 min. Set aside to cool.
5. Toss lettuce, dehydrated fruit and feta in salad bowl. Combine raspberry vinaigrette, 1/4 c. of thickened, dehydrated apple juice (for serving 4) and vinegar. Toss with salad and top individual servings with sliced chicken.
OTL 2012
