Menu Plan for the week of May 17, 2013: Wednesday's Recipes
Warm Mediterranean Chicken Salad on Spinach
Cooking time: 25 minutes for menu Cooking schedule: see below for instructions
I used early 'spring onions' for this, which I found at the market. If you have them, use them.... But the recipe calls for a regular onion. I used spinach but other spring greens would be fine.Warm Mediterranean Chicken Salad on Spinach Preparation, cooking time: 25 minutes
Chicken, quickly sautéed with herbs and spices, combined with capers, olives, peppers - all flavors from around the Mediterranean. The salad is layered on orzo and spinach.
2 chicken breasts, boneless, skinless
1/2 red bell pepper
2 cloves garlic
12 dry-cured or Greek olives
2 tbs capers
1/2 tsp cumin
1 tsp dried oregano
1 tsp dried thyme
1 tbs olive oil
2 tbs white Balsamic vinegar
1/4 cup sherry
1/2 cup (4oz, 120ml) chicken stock
2 tsp cornstarch (maizena, corn flour) dissolved in 1 tbs water
1/2 cup orzo
1 1/4 cup (10oz, 300ml) chicken stock
3oz (90gr) spinach or other spring greens enough for 2 main meal salads
Cook orzo in chicken stock, covered, until done. Drain if needed.
Slice pepper into strips, then cut strips in half. Quarter onion, then slice. Mince garlic. Pit olives if needed, cut in half. Cut chicken into bite-size pieces. Heat oil in a large skillet over medium-high heat. Add cumin, herbs and sauté briefly. Add onion, peppers, garlic, chicken and sauté until vegetables are tender and chicken is browned on all sides. Add sherry, vinegar, stock and bring to a simmer. Dissolve cornstarch in water and add, stirring until thickened. Remove from heat and add olives and capers.
Salad: Prepare spinach or greens, spin dry. Arrange on two plates. Divide orzo and spoon on top of greens. Divide chicken and spoon on top of orzo. Serve.
Cooking schedule: 25 minutes
Prepare salad greens / spinach, spin dry