Warm Chicken Breast Spinach Salad with Champagne-Lychee Vinaigrette

by Ming Tsai
Monday, Nov 21, 2016




Serves 4

Ingredients 

  • 3 large naturally raised chicken breasts, julienned
  • 1/2 cup extra virgin olive oil
  • 2 large shallots, sliced
  • 1 pint sliced button mushrooms
  • 1/4 cup fresh lychees, halved
  • 1 heaping tablespoon Dijon mustard
  • 1 cup Champagne
  • Juice of 1 lemon
  • Organic baby spinach
  • Kosher salt and freshly ground black pepper to taste
  • Canola oil, for cooking
  • Crusty bread, for serving

 

Directions

In a large saute pan over medium heat coated lightly with canola oil, add chicken, season and saute until cooked through, about 4-6 minutes. Remove chicken to a plate. Add about 2 tablespoons olive oil to pan and add shallots and mushrooms, season and saute until softened, about 2 minutes. Add lychees and Dijon mustard, deglaze with Champagne and reduce by 75%. Whisk in remaining olive oil, add lemon juice and chicken, and check for flavor. Pour contents of pan over spinach in a heat-proof bowl. Toss salad, garnish with freshly ground pepper and serve with crusty bread.

About the Author

Chef Ming Tsai is a local restaurateur and host of Simply Ming.

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