Recipes

CHICKEN & SPINACH SALAD WITH CHUTNEY PRESSING
  • Ingredients
  • CHUTNEY DRESSING:
  • 3/4 cup mango or peach chutney
  • 2 tablespoons cider vinegar
  • 1 tablespoon vegetable oil
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • Salt and pepper to taste
  • 2 (6 ounce) chicken breast halves, skin removed
  • 8 large mushrooms, sliced
  • 1 (11 ounce) can Mandarin oranges, drained
  • 1 (7 ounce) can sliced water chestnuts, drained and rinsed
  • 2 (6 ounce) bags washed baby spinach
Directions
  1. To make the dressing, place all the ingredients in a jar and shake vigorously to combine
  2. Chill up to 24 hours. Wash and dry the chicken breasts
  3. Measure out 2 tablespoons of the Chutney Dressing and brush on the chicken
  4. Rotate the chicken in the Flat Standard Basket for 35 to 40 minutes or until chicken is browned and cooked through
  5. Remove and let chicken cool
  6. Remove skin and bones from chicken
  7. Cut chicken across into 1/2-inch thick slices
  8. Just before serving toss chicken with mushrooms, oranges, water chestnuts, and spinach in a large bowl
  9. Add the dressing and toss lightly but thoroughly and serve immediately.


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