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> Crispy Chicken and Spinach tossed with Grapefruit, Orange and Honey-Poppyseed
Dressing |
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| Crispy Chicken and Spinach tossed
with Grapefruit, Orange and Honey-Poppyseed Dressing |
| Yield: 6 portions |
| Ingredients - Honey-Poppyseed
Dressing |
Amounts |
| Shallots, minced |
2 Tbsp. |
| Ketchup |
1/3 cup |
| Red wine vinegar |
1/4 cup |
| Orange juice |
3 oranges (after segmenting) |
| Grapefruit juice |
2 grapefruits (after
segmenting) |
| Honey |
1 oz. |
| Dry mustard |
1/2 tsp. |
| Poppyseeds |
1/2 Tbsp. |
| Salad oil |
1/4 cup |
| Olive oil |
1/2 cup |
| Fine Ground Black Pepper |
to taste |
| Salt |
to taste |
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| Method |
- Sweat shallots in a little of the oil. Add next seven
ingredients.
- Bring to simmer, cook 1 minute. Remove from heat, cool
to room temperature or cooler.
- Whisk in oils; season to taste with salt and pepper.
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| Ingredients - Spinach |
Amounts |
| Spinach, cello,
cleaned |
1 bag |
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| Method |
- Tear stems from spinach leaves. Rinse spinach well in
plenty of water.
- Remove spinach from water, spin dry in salad spinner.
Hold for service.
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| Ingredients - Red Onions |
Amounts |
| Red onion, peeled |
1 ea. |
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| Method |
- Peel the red onion. Cut onion in quarters. Slice each
quarter thinly.
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| Ingredients - Crispy Chicken |
Amounts |
| Chicken Breast,
cut in strips (fingers) |
4 ea. (breasts) |
| Salt and pepper (to
season chicken) |
as needed |
| Eggs, beaten |
4 ea. + 2 oz. of milk
(eggwash) |
| Kataifi (shredded phyllo dough) |
1 box |
| (or substitute
bread crumbs) |
2 cups |
| Oil, for pan-frying |
1-1/2 |
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| Method for breading |
- Season and flour each chicken finger, shake off excess,
then place in eggwash, then wrap with shredded phyllo (or
bread crumbs) to cover well. (but not too thick!)
- Pan-fry in moderately hot oil to a golden brown, place
on paper toweling to drain. Hold warm.
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| Ingredients - Toasted sunflower
seeds |
Amounts |
| Sunflower seeds,
shelled |
1/2 cup |
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| Method |
- Spread sunflower seeds on sheet tray, place in 325°
oven. Bake 3 minutes or until slightly colored. Season with
salt. Hold for service.
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| Method for Dressing Salad |
- Hold 8 orange and grapefruit segments aside for garnishing
plate. Hold 1/4 cup of nuts aside for garnishing also (if
being used). Cut the remaining segments in half.
- Place the spinach, cut segments, red onions, remaining
nuts, in a bowl.
- Add enough honey-poppyseed dressing to coat all ingredients,
but not saturate. Gently toss to coat well. Season with
salt and pepper if necessary.
- Place salad in center of 6 plates. Garnish with reserved
fruit segments, nuts and dressing.
- Place the crispy chicken on salad.
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