Raspberry Chicken (Smoked Turkey) Salad with Fresh Fruit Garnish


 

Rita Y

TVWBB Emerald Member
This is our all-time favorite. The dressing is great. You can substitute smoked turkey for the chicken. Sorry the format is not great but I'm in a time crunch at the moment. I'll try to reformat it when I have a chance. Hope you like it as much as we do. It was created by Mike Maxwell, a chef for the Pleasant Peasant restaurants in Atlanta and a really nice, special person. He's gone on to bigger and better things since then.

Rita

RASPBERRY CHICKEN or SMOKED TURKEY SALAD WITH FRESH FRUIT GARNISH

Serves 8–10. All the components of this salad can be prepared separately a day ahead. A wonderful accompaniment would be Zesty Fried Pasta (Hors d’ Oeuvres).


1. OPTIONAL, SPICY ROASTED WALNUTS. (Can be made weeks ahead and frozen.) Toss the walnuts with the oil. Combine the sugar, salt, and cumin in a bowl and toss with the nuts. BAKE at 325°F until lightly browned, stirring often, about 8 minutes.

3/4 cup (3 ounces) broken walnut pieces
1 teaspoon vegetable oil
2 teaspoons sugar
1/4 teaspoon salt
1/4 teaspoon ground cumin

2. PREPARE THE GREENS AND FRUITS. Wash the greens for the salad bed well. The spinach will probably need 4 or more changes of lots of water.

Redleaf lettuce (to line the platter)
3 large bunches fresh spinach, stems removed and torn into large bite-sized pieces (for the salad "bed")

3. FRUITS. Cut into bite-size portions, as indicated.

Cantaloupe: Halved, peeled and cut into crescents
Raspberries: Store uncovered in fridge, in one layer, in recycled mesh strawberry baskets
Apricots, Plums: Cut into crescents
Strawberries: Remove stems. If large, wait until serving day to cut in half

4. CHICKEN MARINADE. In a large bowl, whisk together the egg white with the next 5 ingredients.

1 egg white
1 1/2 teaspoons salt
4 teaspoons paprika, for color
2 tablespoons cornstarch
1/4 cup dry sherry
2 tablespoons vegetable oil

5. ADD THE CHICKEN and marinate 30 minutes.

3 pounds chicken strip filet (uncut tenders, tenderloins)

6. RASPBERRY-HONEY VINAIGRETTE.
(Makes 3 1/4–3 1/2 cups. Dressing can be made 1–2 days ahead and refrigerated. It will separate very slightly. Stir to re-combine.)

Place the raspberry vinegar in a blender container with the next 7 ingredients.

1/2 cup raspberry vinegar (TRY: Raspberry Liqueur)
1/4 cup Chablis or dry vermouth
1 tablespoon fresh lemon juice
1/2 cup honey
2 teaspoon ground cardamom
1/2 teaspoon ground ginger
1/4 teaspoon ground white pepper
3/4 teaspoon kosher salt

7. Turn blender on and slowly pour in the oils. Set aside or refrigerate.

1/2 cup walnut oil
1 1/2 cups vegetable, soy, or canola oil

8. COOK THE CHICKEN. (CAN BE DONE A DAY AHEAD.)

Bring water to a boil, add entire chicken mixture, turn heat to low and cook EXACTLY 8 MINUTES.

2 quarts boiling water
The marinated chicken strips

9. Drain in a colander. Rinse with cold water. Trim off the 1/2-inch exposed tendon. Toss meat with 1 cup dressing; marinate 30 minutes at room temperature, or longer in the refrigerator.

1 cup of the dressing
The trimmed chicken strips

— CHICKEN MAY BE CHILLED FOR SEVERAL HOURS OR OVERNIGHT —

10. ASSEMBLE. (Can be done 3 hours before serving, if there is room in the fridge for the platter.) Line a large platter with redleaf lettuce, and pile spinach in a deep heap in the center. Leaving space in the center for the chicken, arrange the fruits around the edge of the platter as follows: Place the melon crescents in 3 bunches, all curved in the same direction. Repeat with remaining fruits, making separate piles of strawberries and raspberries. NOTE: Save about 1/2 cup raspberries to sprinkle on top of chicken. Cover and chill until 1 hour before serving time. Serve fruits at room temperature.

11. SERVE. Place chicken mixture into a large skillet and reheat briefly until hot. DO NOT over-cook. Pour chicken on the spinach and sprinkle with remaining raspberries. Drizzle entire salad with more dressing.
OPTIONAL: Sprinkle with Spicy Roasted Walnuts.
 

 

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